Monkfish Curry

Publiée le 21/07/2015




  • 2 tbsp olive oil
  • 800g monkfish tail
  • 4 red peppers
  • 2 green peppers
  • 400g wild rice
  • 10 cl cream
  • 10 cl of coconut milk
  • 1 tbsp curry powder
  • 4 garlic cloves
  • 2 onions
  • 30 g raisins
  • 2 sprigs of cilantro
  • 30 g of butter
  • 2 tbsp sesame oil gourmet
  • salt pepper

Clean and cut the peppers into strips. Slice the monkfish tail into pieces 3 cm thick, pass them in the curry powder.

In a skillet, brown the monkfish pieces on both sides in oil. Remove and put the pepper strips, the minced garlic clove and cook for 10 minutes, stirring.

Remove the peppers turn burbot, remaining curry, cream and coconut milk, salt, pepper and let cook uncovered 20 minutes.

Meanwhile, peel and chop onions. Fry in a pan in hot butter without browning it. Add the rice, raisins, salt, pepper and stir. The grains coat in butter and become translucent. Cover with boiling water and simmer about 12 minutes.

When cooked, add the pepper strips to make them warm. Once the rice is tender, sprinkle lightly with sesame oil, and gently pour into a serving dish, arrange the monkfish curry and pour over sauce, garnish with coriander leaves and serve immediately.

Good tasting !

Cuvée fusion 2009 domaine Patrick Baudoin (

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