Description
Monkfish has become my favorite fish. Its delicate flavor is complemented by the combination of leeks and carefully chosen spices. The amount of curry could be modified to your own taste. This dish could be served over rice, with mashed potatoes, or with fingerling potatoes.
Ingredients
- 2 tablespoons olive oil
- 2 cups chopped leeks, white and light green parts only
- ⅓ cup white wine
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- ¾ teaspoon hot Madras curry powder, or to taste
- ½ teaspoon ground turmeric
- ½ teaspoon ground paprika
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground ginger
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- 1 (14 ounce) can coconut milk
- 1 pound monkfish fillets, cut into cubes
Prep Time: 10 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 15 mins
Servings: 4