Monkfish curry

"The ever-underrated monkfish is made the star of the show in this spicy fish curry. Coconut milk keeps things dairy-free while the addition of prawns adds a seafood spin. It's an easy recipe that the whole family will be clamouring for again."
Prep time:
20 min
Cook time:
1 hr
Servings:
4 people

Health Score

High
Medium
Low
6.0 / 10
Medium score

Glycemic Index

Index
60
Moderate
Load
19
Moderate

Nutrition per serving:

Calories509.27 kcal25%
Fat28.78 g41%
Carbs31.61 g12%
Sugars2.39 g3%
Protein30.55 g61%
Sodium536.70 mg27%
Fiber3.30 g12%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
60
Moderate
Glycemic Load
19
Moderate

Ingredients

40ml sunflower oil
400g monkfish tail, cut into chunks
200g prawns, shelled and de-veined
1tsp mustard seeds
1tsp cardamom pods
½tsp coriander seeds
1 bay leaf
1tbsp mild curry powder
1 tsp ground cumin
1tsp ground coriander
1tsp turmeric
250ml coconut milk
200ml basmati rice, rinsed in several changes of water, then drained
400ml boiling water
sprig of coriander, to garnish
2tbsp desiccated coconut, to garnish
salt
pepper

Directions

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