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Monkfish and spinach madras recipe

Monkfish and spinach madras recipe



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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Vegetable curry
  • Spinach curry

Loyd Grossman's Monkfish and Spinach Madras. Perfect midweek fare serves with rice or naan bread.

4 people made this

IngredientsServes: 4

  • 1 tablespoon vegetable oil
  • 200g monkfish tails
  • 50g baby spinach
  • 1 Jar Loyd Grossman Madras Sauce
  • 1 tablespoon chopped seeded green chilli

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Heat oil in a deep non-stick pan and add the monkfish. Fry until sealed and remove from pan.
  2. In the same pan add the spinach leaves and cook until wilted. Add the Madras sauce and bring to a boil.
  3. Drop the monkfish back into the pan and lower the heat. Cover and simmer for 15 minutes.
  4. Remove to a serving dish and garnish with the chopped green chilli.

See it on my blog

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Recipe Summary

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • ¾ cup matchstick-sized carrots
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon hot Madras curry powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon dried basil
  • salt and ground black pepper to taste
  • ½ cup white cooking wine
  • 2 cups peeled and seeded tomatoes
  • 1 cup diced Golden Delicious apple
  • 1 pound monkfish fillets, cut into cubes

Heat olive oil in a large pot over medium heat. Add onion, carrots, ginger, cumin, curry powder, cinnamon, basil, salt and black pepper. Stir in cooking wine. Reduce heat to low and simmer, covered, until flavors combine, about 10 minutes.

Stir tomatoes and apple into the pot. Increase heat to medium-low. Cover and simmer, stirring frequently, until tomatoes soften and break down, about 30 minutes. Lower monkfish gently into the pot spoon sauce over fish. Cook and stir over low heat until monkfish flakes easily with a fork, about 5 minutes.


Ingredients

60ml vegetable oil
1 tbsp yellow mustard seeds
1 large onion, finely chopped
15g / 3 cloves garlic, finely crushed
30 fresh curry leaves
2 tsp Kashmiri chilli powder
2 tsp ground coriander
2 tsp turmeric
400g can of chopped tomatoes
100ml Tamarind liquid (see ingredients and method below)
2 green chillies, each sliced lengthways into 6 pieces, with seeds
1 tsp salt
700g snapper fillets, cut into 5cm chunks
Boiled basmati rice, to serve
For the tamarind liquid:
60g tamarind pulp
120ml just-boiled water

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The sour draws nigh

Madhur Jaffrey recipe Goan fish curry. Photograph: Felicity Cloake

The most common way of achieving the sour element of the dish is to use tamarind pulp. However, Madhur deploys kokum, which I find in an Indian supermarket in Brick Lane, and Vivek Singh white vinegar. Although I'm so fond of tamarind that I'm mildly addicted to the tamarind sweets often found on the counter of Caribbean grocers, here, I actually prefer the vinegar.

Perhaps it's because it reminds me of vindaloo, but the biting acidity of the Cinnamon Club sauce is gloriously, undeniably Goan. The kokum, meanwhile, is rather more subtle, especially once I read Madhur's footnote that it is "rarely eaten" but left on the plate or the serving dish. To balance the astringency of the vinegar, Vivek adds a little sugar – I use palm sugar, which has a wonderful honeyed flavour.


Nutritional

  • Serving Size: 1 (359.2 g)
  • Calories 313.6
  • Total Fat - 9.8 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 128.5 mg
  • Sodium - 230.2 mg
  • Total Carbohydrate - 34 g
  • Dietary Fiber - 4.9 g
  • Sugars - 4.1 g
  • Protein - 25.1 g
  • Calcium - 218.7 mg
  • Iron - 3.6 mg
  • Vitamin C - 38 mg
  • Thiamin - 0.2 mg

Step 1

Cut fish into 2.5cm x 2.5cm cubes, peel and devein the prawns.

Step 2

Heat oil in a large saucepan or wok and fry onions and garlic for 1 to 2 minutes until translucent and soft and then add the curry powder, cumin, turmeric, lemon grass and the kaffir lime leaf.

Step 3

Add the tomato and sweet potato and stir well.

Step 4

Pour in the coconut milk and lime juice, bring to the boil and reduce the heat and cook for about 8 minutes and season to taste.

Step 5

Now add the pieces of fish and stir gently and simmer for about 3 to 4 minutes and then add the prawns and the squid rings and stir gently and simmer for a further 2 to 3 minutes over a very low heat.

Step 6

Sprinkle with fresh coriander and serve with slices of lime and some steamed rice.


Following are a few pics I took of the cooking process…

Heat the oil in your pan over medium high heat. Fry the chopped onions for about 5 minutes and then stir in the garlic and ginger paste. Fry for a further 30 seconds.

Stir in the chopped coriander (cilantro) stems.

Add the tomato puree and bring to a simmer.

Then add a ladle or two of the base sauce and bring to a simmer. Only stir if the sauce is sticking to the pan.

Add the pre-cooked lamb to the pan.

Stir to coat the lamb with the sauce. Add more base sauce if the curry is looking dry.

Stir in the spinach puree.

Stir in the spinach and add the yoghurt.

Add the dried fenugreek (methi). Then season with salt to taste to serve.


Recipes by Loyd Grossman

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You might think this is an odd collection of flavours, but when they're put together and you've tasted it, you'll make it again and again!

Pizza Della Repubblica

An Italian pizza which uses delicious ingredients from all over the country

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You don't need guests to make a delicious meal! Here's a quick, easy but tasty recipe

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Seafood paella

This fresh seafood and spicy chorizo paella cooked with a rich tomato and basil sauce makes a perfect one-pot dinner to share alfresco.

Madras marinated prawns

Spicy king prawns marinated in madras curry sauce and grilled in the oven or on the BBQ for a lovely light summer supper or simple starter.


Eat Out Eat In

Last week, after buying some proscuitto crudo from a Farmers' Market (not sure what Farmers' Markets actually are anymore, as I also bought some soap. ), I was wondering what to make. We could have just eaten it on its own in an antipasti mix type thing, but it didn't seem that long ago since we did that, so I thought of an excellent Jamie Oliver recipe that I had tried quite a few times before.
Basically it is Monkfish wrapped in Parma Ham which has been spread with a paste of sun-dried tomatoes and basil.

I wasn't going to buy Monkfish, because, quite frankly, even if Morrison's happened to have it in, I am too tight, and anyway, it wasn't technically Parma Ham I was using either.
I used some random fish (Coley I think), after asking the guy at Morrison's for a meaty fish that wouldn't flake too much. He suggested this which was more in my price range and he said it was quite meaty, like cod. I thought cod was flakey, but hey ho.

I knew the basics of the recipe as I have done it before - yes, with actual Monkfish and actual Parma Ham, but couldn't quite remember the quantities. I dug around among the thousands of cookbooks we have for all the Jamie books, then searched through each one to find the recipe.When I found it, I shouldn't have bothered. "Small jar of sun-dried tomatoes" and "2 large handfuls of basil". Well I knew that much. What is a small jar anyway? Sun-dried tomatoes seem to come in jars of one size. Is this small? Who's hands full of basil?

Anyway, I followed the recipe, sort of. And I have to say it really didn't turn out as elegant as the pictures in his book. I was making it for 2 rather than 4, so I used half of the standard sized jar of sun-dried tomatoes, and "some" basil. I knew the consistency I was looking for anyway. You whizz up the tomatoes and basil, with some of the oil from the tomato jar, and some balsalmic vinegar to make a paste. You then, rather messily, spread this all over the (not Parma) ham. Stick the fish on it, and roll it up. The fish turned out to be huge, so instead of the nice sized portion in the book, we ended up with a great slab of fish on the plate which was very tasty and also very filling.
Suppose it didn't help the portions, as I attempted a Dauphinoise Potatoes for the first time, which turned out to be quite rich. And didn't really match the fish. There was quite a bit of oil/juice from the fish, which didn't work with the cream. Both were nice, but not meant to be together I'd say.

I had made an Apple and Blackberry crumble for dessert - again, a bit rich and heavy, but still lovely. It was my most recent attempt at using the gluten free flour which we'd bought for the purpose. I am not convinced that this flour will make decent pastry, even though there are pie recipes on the packet, but surely there can't be an issue with it making crumble.
There was, however, an issue. The batteries in the scales had gone, so quantities were estimated by eye. I think there may have been too much butter, but as I know, gluten free stuff tends to be very dry, so I added more to be safe.
Back to the actual fruit. The other week I had noticed that there were quite a few blackberry bushes (are they bushes?) nearby, and I thought it could be worth a forage. I'd gathered some really juicy, ripe berries a few days before, washed, and tried them. They were ideal. Stupidly, I hadn't gathered them on the crumble day, so when I came to use them, I found that the majority had started to decompose and were becoming one with each other. Again, thanks to Morrison's being 2 minutes away, we still had Apple and Blackberry crumble.


Chicken daag mein murgh recipe

A quick and simple chicken curry using daag paste. Mix it up with prawns, fish, lamb or vegetables.

Maunika Gowardhan tells us to prepare our daag base in advance and store in the fridge for one week or in the freezer for up to two months.

Heat the daag in a pan and stir in 500g chicken on the bone.

Allow to cook for 10 minutes or so, then cover with a lid and cook for 20-25 minutes, stirring occasionally to check it doesn’t stick. You can add a little water if you like – not more than half a cupful – which will reduce the need for stirring and make a more saucy sauce, but the flavour won’t be so concentrated.

Finish the dish with chopped coriander and 1-2 tsp grated fresh ginger, plus a squeeze of lemon juice.

For prawn daag mein jhinge:

Heat the daag paste in a frying pan and add 14oz/400g prawns. Cook, stirring until hot through, and then add 1-2 tsp grated fresh ginger and some fresh coriander.

For fish daag mein machi:

Use 500g fish in steaks with centre bone running through, to help it keep its shape. “Bass or sea bream would be brilliant,” says Maunika, “or monkfish.” Heat the daag in a frying pan, then add the fish, turning it in the sauce to coat. Cover and cook gently for 10 minutes or until done, then add ginger and coriander as for the prawn daag.

For lamb daag mein ghosht:

Heat the daag in a pan and stir in 500g lamb, ideally on the bone — scrag end of neck is cheap and delicious. Cover and cook for 50-60 minutes, stirring in ¾ of a bag of spinach halfway through. Just before serving, stir in the rest of the spinach.

For vegetable daag mein sabzi:

Use 1lb/500g fairly chunky veg — spinach and parboiled potatoes, okra cut into halves or thirds, French beans or aubergine and potatoes all work. Baby aubergines (found in ethnic stores) would be perfect – cut the aubergine in but left still joined at the stem. Cook gently in the daag for 5 minutes then add a splash of water and cover and cook until done. Finish with fresh coriander or fry a few black onion seeds separately and scatter over the top — not traditional but it adds a nice peppery note.


Watch the video: Κιμαδοπιτα!!!!!!!!!