GLUTEN FREE FISH FRY RECIPE RECIPES

Steps:

• 1. Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt.
  2. Mix together to coat the fish, then leave in the fridge for at least 1 hour.
  3. Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
  4. To make your sauce, peel and finely slice the onions and garlic, peel and finely chop the ginger, then slice the chillies. Roughly chop the tomatoes, keeping them separate.
  5. Heat a large casserole pan over a medium–high heat and add a splash of oil, the onion, ginger, garlic, chillies and curry leaves. Cook for 5 to 10 minutes, or until the onion is softened and coloured.
  6. Smash the cardamom pods in a pestle and mortar, then stir them into the pan along with the mustard seeds, cumin, fenugreek and turmeric. Fry for 1 minute.
  7. Stir in the chopped tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water, then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.
  8. Add the monkfish to the sauce and simmer until the fish is cooked through and opaque. Remove and discard the cardamom pods, then serve with the rice on the side.

Steps:

• 1. Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
  2. Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
  3. Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
  4. Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
  5. Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
  6. Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.