Neven Maguire’s Monkfish Curry for RNLI Fish Supper Fundraiser

Neven Maguire’s Monkfish Curry for RNLI Fish Supper Fundraiser

POSTED ON Wednesday, th Nov 2020 BY EAT MORE FISH

Monkfish Chickpea Curry with Spinach and Basmati Rice

Click here to watch Neven’s video of this recipe.

Serves 4-6

Ingredients:

  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 sweet potato, peeled and cubed
  • 2 garlic cloves, crushed
  • 2 tsp finely grated root ginger
  • 1 tbsp mild curry spice
  • 1 tsp turmeric
  • 400g tin chopped tomatoes
  • 1 tbsp mango chutney
  • 400g tin coconut milk
  • 4 medium monkfish fillets, skinned and cut into 1-inch pieces
  • 400g tin chickpeas, drained and rinsed
  • Juice of 1 lime
  • 200g baby spinach leaves
  • Sea salt and freshly ground black pepper
  • Steamed basmati rice, to serve
  • 1 tbsp chopped coriander

Method:

  • Heat the oil in a large pan over medium-high heat and fry the onions and garlic for 4-6 minutes, until golden brown. Stir in the ginger and sweet potato and cook for 1 minute, stirring.
  • Add the curry spice, turmeric, and a pinch of salt and cook for another minute, stirring.
  • Add the tomatoes, mango chutney, and coconut milk. Stir well to combine, then bring to a fast simmer for 3-5 minutes, until the sauce is so well reduced that it is almost sticking to the bottom of the pan, stirring occasionally.
  • Stir in the diced monkfish, chickpeas, and lime. Bring to a boil then reduce heat and cover. Simmer about 8 minutes, or until the fish is cooked.
  • Add in the spinach until wilted, and season to taste. Serve with basmati rice.

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