This recipe uses firm-textured and meaty monkfish cooked with Indian-style herbs and spices in a rich tomato based sauce.
Marinate the monkfish in the lime, turmeric and sunflower oil.
In a saucepan, add the sunflower oil, the ginger, garlic, curry leaves, chickpeas, passata, sugar and seasoning.
Blanch the green beans, then add them to the saucepan with the yoghurt.
Add the monkfish and cook for a further minute. Season to taste, adding the coriander and serve.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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