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🍽️ Monkfish in Spicy Tomato Sauce

212 kcal · 30 min · 4 servings

Ingredients

• 3 red onions
• 1 piece ginger (walnut-sized)
• 2 garlic cloves
• 2 tbsp ghee (or clarified butter)
• 2 tbsp tomato paste
• 1 tsp coriander (ground)
• 0.5 tsp fennel seeds (ground)
• 0.5 tsp cumin (ground)
• 1 tsp chili powder
• 1 tsp turmeric
• 1 tbsp brown sugar
• 250 ml water
• 3 tbsp lemon juice
• salt
• pepper
• 600 g monkfish fillet
• 8 sprigs coriander

Instructions

1. 1. Peel the onions, the ginger, and the garlic.
2. 2. Finely chop all three ingredients.
3. 3. Heat the ghee in a deep pan.
4. 4. Fry the chopped ingredients in it for 3 minutes over low to medium heat while stirring.
5. 5. Add the tomato paste, the ground coriander, the fennel powder, the cumin, the chili, and the turmeric.
6. 6. Fry the spices for 1 minute.
7. 7. Sprinkle the mixture with the sugar.
8. 8. Let the sugar caramelize slightly.
9. 9. Deglaze the pan with 250 ml of water and the lemon juice.
10. 10. Bring the sauce to a boil.
11. 11. Season the sauce with salt and pepper.
12. 12. Wash the fish fillet.
13. 13. Pat the fish dry with a kitchen towel.
14. 14. Cut the fish into larger pieces.
15. 15. Place the fish pieces into the spicy tomato sauce.
16. 16. Cook the fish covered over low to medium heat for 6 to 8 minutes.
17. 17. Wash the coriander.
18. 18. Shake the coriander dry.
19. 19. Chop the coriander coarsely.
20. 20. Stir the coriander into the fish curry.
21. 21. Adjust the dish to taste with salt, pepper, and lemon juice.
22. 22. Serve the curry.

Nutrition per serving

• kcal: 212
• Protein: 24 g · Fett/Fat: 9 g · Carbs: 9 g