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Tropical Fish Curry
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 10 Min.
Cook Time: 18 Min.
What you need:
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1-1/2 lb. monkfish tail, skinned and cubed
2 Tbsp. butter
1 onion, chopped
1 clove garlic, crushed
2 tsp. curry paste
5 oz. vegetable stock
4 oz. creamed coconut
salt and black pepper
1 kiwi fruit, peeled and diced
1 paw paw or mango, peeled and diced
1 banana, peeled and sliced
desiccated coconut, to garnish
What to do:
1. Melt the butter and add the onion, garlic and curry paste and cook for 3-4 min.
2. Add the stock, creamed coconut and seasoning, bring to the boil and simmer for 2 min.
3. Add the fish, cover and cook for 7 min. Add the fruit and cook for 3 min.
4. Sprinkle with the desiccated coconut and serve with Naan bread.

* Dried coconut can be substituted for the desiccated coconut.

* Courtesy of Seafish, the UK Sea Fish Industry Authority
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
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