Mango Glazed Monkfish
with Cavolo Nero and a Mint, Coriander and Yogurt Sauce
We love a good Mango Glazed Monkfish and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Ground Turmeric
1
Mustard Seeds
1
Onion
½
Ginger
1
Garlic Clove
1
Mint
1
Coriander
½
Lemon
75
Low Fat Natural Yoghurt
(Contains Milk)
1
North Indian Style Spice Mix
200
Chopped Cavolo Nero
200
Monkfish Medallions
(Contains Fish)
40
Mango Chutney
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pour a good glug of oil onto a baking tray and pop in your oven. Bring a large saucepan of water to the boil on high heat with 0.5 tsp salt. Peel the potatoes, chop into 4cm chunks. Simmer them in the boiling water until the edges have softened when you poke them with a knife, 7-8 mins.
Drain in a colander, pop back into the pan, sprinkle on half the turmeric and half the mustard seeds. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast on the top shelf of your oven until golden, 25-30 mins, turning halfway.
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks (discard the stalks). Roughly chop the coriander (stalks and all). Halve the lemon. Pop the yoghurt (see ingredients for amounts) into a food processor with the coriander, mint leaves, half the ginger, sugar (see ingredients for amounts) and a squeeze of lemon juice and blitz to a smooth sauce. Season with salt and pepper. TIP: If you don't have a food processor, finely chop the herbs then mix them with the yoghurt, ginger, sugar and lemon juice. Set aside.
Heat a drizzle of oil in a frying pan on medium heat. Once hot, add the onion. Cook, stirring, until soft and slightly browned, 6-8 mins. Add the garlic, remaining ginger, half the curry powder, remaining turmeric and mustard seeds. Cook, stirring, for 1 minute. Stir in the cavolo nero and cook, stirring frequently, for 2-3 mins. Add a splash of water and cover with a lid (or some foil). Cook until tender, 4-5 mins, then remove from the heat, cover and keep warm.
Pop the monkfish medallions into a medium mixing bowl with the remaining curry powder and a drizzle of oil. Season with salt and pepper, mix well to coat. Heat a drizzle of oil in a frying pan on high heat. When hot, add the monkfish pieces. Cook them until browned and cooked through, 3 mins each side, adjust the heat if necessary. IMPORTANT: The monkfish is cooked when opaque in the centre. When cooked, transfer to a plate and keep warm but don't wash up the pan!
Reheat the cavolo nero if you need to. Add the mango chutney to the monkfish pan with a splash of water over low to medium heat and simmer for 30 seconds until sticky but with a pourable consistency. Divide the roast potatoes, cavolo nero and monkfish between plates, spoon the mango glaze over the monkfish and serve with the herby yoghurt sauce. Enjoy!
