- 4
- 10
- 30
- 15
- Confirmed
ingredients
700 g monkfish tail in medallions
1 barely ripe banana
1 small box of pineapple in syrup
25 cl of coconut milk
1 clove of garlic
1 onion
1 C. to s. olive oil
2 tbsp. to c. curry powder
4 c. to s. chopped coriander
1 C. to s. grated coconut
250 g of whole rice
salt ; pepper
Steps
Heat the oil in a casserole, fry the minced garlic and onion for 2 minutes while stirring. Sprinkle with curry, add the drained pineapple and lower the heat.
Place the monkfish pieces on the pineapple, salt, pepper and pour water at height. Cover and cook for 20 minutes over medium heat.
Meanwhile, cook the rice for 15 minutes in salted boiling water. Drain.
When the fish is cooked, add the coconut milk, mix gently and let simmer for another 5 minutes. Pour into the serving dish.
Cut the banana into thin slices, arrange on -the curry and sprinkle coriander and grated coconut. Serve immediately with the rice.
