Again fish appears on my table!

This time under the delicious and spicy form of a curried cous-cous.

  • 300gr monkfish tail
  • 1 Tbsp vegetable oil
  • 1/3 cup onion finely chopped
  • 1 garlic clove, finely chopped
  • 1 small red chilli, chopped
  • 1 medium potato, peeled and diced
  • 1 tsp curry powder
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp ground paprika
  • 1 tsp ground cardamom
  • 1 Tbsp tomato purée
  • 200ml fish stock
  • 150gr couscous

For the side-sauce:

  • 1 unsweetened yoghurt cup
  • 1 garlic clove, peeled and finely chopped
  • ½ lemon, juice
  • 2 tsp fresh coriander leaves

Cook the couscous as per the packet instructions.  In a medium sauté pan heat the oil and sauté the onion for 1-2 minutes to soften.

Add the garlic, chilli and potato and sauté for 2-3 minutes. Stir in the curry powder, turmeric, cinnamon, paprika and cardamom until the potatoes are well coated in the spices. Fry for 1 minute. Add the tomato purée and fish stock and bring to the boil. Remove the membrane from the monkfish tail bone and cut into chunks.Reduce the heat to a simmer, then stir in the fish.

Gently cook for 4-5 minutes or until the fish and potatoes are cooked through. Season.

In a small bowl, mix the side-sauce ingredients together.

Serve the curry with a portion of couscous with a large spoonful of the yoghurt topping

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