Seared Monkfish in Pasanda Curry Sauce
with Basmati Rice, Mustard Seed Green Beans 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
Green Beans
1 sachet(s)
Mustard Seeds
(Contains Mustard)
200 grams
Monkfish Medallions
(Contains Fish)
1 sachet(s)
Pasanda Style Seasoning
30 grams
Tomato Puree
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
40 grams
Mango Chutney
Not included in your delivery
300 milliliter(s)
Water for the Rice
20 grams
Butter
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 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, remove the butter (see pantry for amount) from your fridge.
Peel and grate the garlic (or use a garlic press). Finely chop the coriander (stalks and all).
Trim the green beans.
In a small bowl, add the butter, half the garlic and half the coriander. Season with salt and pepper. Mash with the back of a fork. Set aside.
Pop your green beans onto a piece of foil with a drizzle of oil, sprinkle over the mustard seeds and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel. Pop onto a baking tray.
When the oven is hot, roast on the middle shelf until tender, 20-25 mins.
When the beans are halfway through cooking, 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 the pasanda style seasoning and the remaining garlic to the (now empty) frying pan. Stir-fry for 1 min.
Stir the tomato puree into the frying pan. Fry for 1 min.
Add the coconut milk, water for the sauce (see pantry for amount) and vegetable stock paste. Bring to the boil, then simmer until slightly thickened, 2-3 mins.
Add the monkfish pieces back into the frying pan. Stir in the mango chutney. Warm 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 flavoured butter over the naans.
Share the rice, monkfish curry and green beans between your bowls.
Sprinkle over the remaining coriander.
Serve with the coriander and garlic butter naan bread on the side.
Enjoy!
