Malagasy Monkfish Curry
Malagasy Monkfish Curry
Yes, they eat curry In Madagascar. Traditionally, this curry is made with a whole crab that gets simmered in the sauce, then dismantled table side. Monkfish is a great substitute; especially if you want your dinner to be a little less messy. Monkfish is also known as poor man’s lobster, having firm flesh similar to the cockroach of the sea. You can substitute actual lobster, shrimp, or any other firm fleshed fish that doesn’t flake if you have trouble finding monkfish.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion finely chopped
- 6 garlic cloves minced
- 3 tbsp ginger minced
- 4 arbol chilies
- 1 medium sweet potato peeled and cubed
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tsp ground turmeric
- 2 tsp ground cinnamon
- 16 oz canned diced tomatoes
- 2 cups coconut milk
- 24 oz monkfish cut into 1/2” medallions
- salt to taste
- 1/2 cup cilantro chopped
- lime wedges
- basmati rice for serving
Instructions
- Heat up the vegetable oil in a wok over medium heat. Sauté the onions, garlic, ginger, and chilies for 6 minutes.
- Add in the sweet potatoes and sauté for 4 minutes.
- Stir in the spices and cook for 1 minute.
- Add in the canned tomatoes and cook for 5 minutes.
- Poor in the coconut milk. Cover and simmer over medium low heat for 10 minutes until the sweet potatoes are softened.
- Add in the monkfish. Cook for 5 more minutes uncovered.
- Season with salt. Top with cilantro.
Serve over steamed basmati rice. Garnish with more cilantro and lime wedges.
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