African Monkfish Curry with Fresh Fruit

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 296.7

Total Fat: 13.4 g
Cholesterol: 67.5 mg
Sodium: 162.6 mg
Total Carbs: 19.4 g
Dietary Fiber: 3.4 g
Protein: 23.3 g

View full nutritional breakdown of African Monkfish Curry with Fresh Fruit calories by ingredient

Introduction

This is a tasty and unusual South African seafood dish, featuring - of course - curries. They are extremely popular in the country.

I tried this recipe and wanted to see what the nutritional information was.

I made some substitutions based on what I had on hand. The ingredients in the ingredient list are the originals.

I had no fish stock on hand so I used chicken stock and added some trimmings from the monkfish to add some flavor.

I did not have Malawi Curry Powder, so I used the curry powder I had on hand and added Hungarian Paprika which I did include in the ingredient list, because I doubt many of you have immediate access to Malawi Curry Powder, either. (Though, I'm going to try to track some down and see what the difference is.)

I included the fruit that I used in the ingredient list, although it is mentioned but not included specifically in the original list. You can use whatever fruit you have and like.

Beyond that, I was true to the recipe, except that I used half the amounts called for in the original recipe.

This is a tasty and unusual South African seafood dish, featuring - of course - curries. They are extremely popular in the country.

I tried this recipe and wanted to see what the nutritional information was.

I made some substitutions based on what I had on hand. The ingredients in the ingredient list are the originals.

I had no fish stock on hand so I used chicken stock and added some trimmings from the monkfish to add some flavor.

I did not have Malawi Curry Powder, so I used the curry powder I had on hand and added Hungarian Paprika which I did include in the ingredient list, because I doubt many of you have immediate access to Malawi Curry Powder, either. (Though, I'm going to try to track some down and see what the difference is.)

I included the fruit that I used in the ingredient list, although it is mentioned but not included specifically in the original list. You can use whatever fruit you have and like.

Beyond that, I was true to the recipe, except that I used half the amounts called for in the original recipe.

Minutes to Prepare: 30

Minutes to Cook: 20

Number of Servings: 4

Ingredients

Monkfish, 16 oz

Onions, raw, 1 small

Garlic, 4 clove

Ginger Root, 9 tsp

White Wine, 2 fl oz

Fish Stock, .5 cup (8 fl oz)

Half and Half Cream, .5 cup

Malawi Curry powder, 1 tbsp

Hungarian Paprika, .5 tsp

Butter, unsalted, 2.5 tbsp

*Lemon Juice, 1 wedge yields

Directions

To make the sauce, place the white wine and fish stock in saucepan over high heat and reduce by two-thirds.

Add the cream and simmer for 5 minutes.

Saute the onion, ginger and curry powder in the butter, to allow the curry to release its flavor.

Add diced monkfish to the curry and cook through.

Just before serving, whisk the cold butter into the white wine, fish stock and cream sauce, to thicken it.

Finally, add a squeeze of lemon to sharpen the flavor.

Pour the sauce into the pan with the monkfish and combine gently.

Serve the sauteed monkfish with saffron rice and garnish with fresh sliced fruit in season including peaches, nectarines, plums, pineapple, and apples (or slices of whatever fresh fruit is available).

Serving Size: Makes approximately 4 servings of 4 oz of fish and a third of a cup of.sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE-ELIZ.