Monkfish & green pepper korma
A rich and creamy blend of aromatic spices, double cream, toasted flaked almonds and a hint of coconut served with monkfish
- Serves: 3
What you need:
- 1 tbsp Veg oil
- 1 Green pepper diced
- 200 g Monkfish tail cut into 2in cubes
- 1 Jar Loyd Grossman Korma Sauce
- 2 tbsp coconut milk
- 1 tsp chopped coriander
What you do:
- Heat oil in a wok
- Add the diced peppers and fry for 1 minute
- Add the monkfish and fry for 2 minutes
- Pour in the jar of sauce and simmer for 10 minutes on low heat
- Remove to a serving bowl and pour over the coconut milk
- Garnish with chopped coriander leaves
- Serve hot with Basmati rice
This page can be found at: http://www.secretsauce.co.uk/fish-seafood/monkfish-recipes/monkfish-and-green-pepper-korma/
A short link can also be used to view this page: http://bit.ly/gNZrl0
Loyd Grossman
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