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Monkfish With Garlic

Madhuri.Dixit's picture
  Monkfish fillets 10 Ounce (275 Grams)
  Olive oil 2 Tablespoon
  Bay leaf 1
  Garlic 3 Clove (15 gm)
  Leek 1 Large, sliced
  Black peppercorns 6 , crushed
  Crushed dried red chilies 1 Teaspoon
  Salt 1 Pinch
  Carrots 2 , cut into batons
  Parsnips 2 , cut into batons
  Chopped fresh mint 1 Tablespoon
  Chopped coriander 1 Tablespoon (Fresh Ones)
  Red chilies 2 , sliced
  Coriander leaves 4 (For Garnish)
  Mint leaves 4 (For Garnish)

1. Prepare the monkfish by cutting it into cubes and set aside.
2. Heat the olive oil in a kadahi, wok or deep frying pan over a moderate heat and add the bay leaf, garlic cloves, leek, peppercorns and dried chillies. Cook for 2-3 minutes, stirring occasionally.
3. Add the salt, followed by the carrots and parsnips. Cook over a low heat for a further 2-3 minutes, stirring occasionally. Remove from the heat, add the monkfish and mix it in well before returning the pan to the heat and continuing to stir-fry for 5-7 minutes.
4. Add the mint, the chopped coriander and sliced fresh chillies. Cover and cook on the lowest possible heat for 5-7 minutes.

Recipe Summary

Difficulty Level: 
Stir Fried

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