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Monday, 7 September 2015

Simple Monkfish Thai curry.

Taking the centre bone out of a nice fleshy piece of monkfish is just so easy. One simple bone to whip out with a sharp knife and it is done. Then taking the creamy fish flesh I cut it up into chunks similar to a meat stew. I cooked it through in a little sunflower oil and added a small mix  of chopped spring onion, red chilli peppers and crushed lemon grass along with some left over mango thinly sliced.

 
 




I used two jars of Tesco Thai curry sauce and cooked some rice to accompany the dish. The whole thing lasted about two days and on the second day I added a few button mushrooms to thicken up the curry. Easy peasy and very tasty.


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