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Monkfish & Okra Balti

Flavor.of.Europe's picture
Ingredients
  Monkfish 1 1⁄2 Pound, cut into 1 1/4 inch cubes (750 Gram)
  Okra 8 Ounce (250 Gram)
  Oil 2 Tablespoon
  Onion 1 , sliced
  Garlic 1 Clove (5 gm), crushed
  Ginger root 1 Inch, sliced
  Coconut milk/Fish stock 1⁄4 Pint (150 Milliliter, 2/3 Cup)
  Garam masala 2 Teaspoon
  Lemon juice 3 Tablespoon
  Grated lemon rind 1
  Aniseed 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Lime wedges 4
  Coriander sprig 3 (Cilantro)
Directions

1. To make the marinade, mix the ingredients together in a bowl.
2. Stir the monkfish into the bowl and leave to marinate for 1 hour.
3. Bring a large saucepan of water to the boil, add the okra and boil for 4—5 minutes. Drain well and cut into 1 cm/ 1/2 inch slices.
4. Heat the oil in a Balti pan or wok, add the onion and stir-fry until golden brown. Add the garlic and ginger and fry for 1 minute.
5. Add the fish and marinade juices to the pan and stir-fry for 2 minutes.
6. Stir in the okra, coconut milk or stock and garam masala and simmer for 10 minutes.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled

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