Seared Monkfish in Creamy Tikka Curry Sauce
with Basmati Rice, Mustard Seed Broccoli and Garlic-Coriander Naan
Make a meal that's truly special with this lightly indulgent and luxurious Seared Monkfish in Pasanda Curry Sauce.
The quantities provided above are averages only.
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
150 grams
Basmati Rice
4 unit(s)
Garlic Clove
1 bunch(es)
Coriander
150 grams
Tenderstem Broccoli
1 sachet(s)
Mustard Seeds
(Contains Mustard)
200 grams
Monkfish Medallions
(Contains Fish)
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
40 grams
Mango Chutney
120 grams
Peas
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the butter (see pantry for amount) from your fridge.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Finely chop the coriander (stalks and all).
Pop the butter, half the garlic and half the coriander into a small bowl. Season with salt and pepper then mash with the back of a fork. Set aside for now.
Halve any thick broccoli stems lengthways.
Pop the Tenderstem® broccoli onto a baking tray. Sprinkle over the mustard seeds. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Pat the monkfish dry with kitchen paper, then season with salt and pepper.
Once hot, add the monkfish pieces to the pan. Cook for 3-4 mins each side, adjusting the heat as necessary.
When cooked, transfer the monkfish pieces to a bowl. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Add a drizzle more oil to the now empty frying pan, if needed, then add the tikka masala paste, tomato puree and remaining garlic. Fry for 30 secs.
Stir in the creme fraiche, water for the sauce (see pantry for amount) and vegetable stock paste. Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
Add the monkfish pieces back into the frying pan. Stir in the mango chutney and peas. Cook until piping hot, 1-2 mins.
Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once warmed, spread the garlic butter over the naans.
Spoon the monkfish curry into your serving bowls. Top with the broccoli and sprinkle over the remaining coriander.
Serve the rice and garlic butter naans on the side.
Enjoy!
