This recipe uses firm-textured and meaty monkfish cooked with Indian-style herbs and spices in a rich tomato based sauce.


  • 165g monkfish

  • ½ a lime

  • 2cm ginger

  • 100ml passata

  • 60g green beans

  • Large pinch turmeric

  • 1 tbsp sunflower oil

  • 1 clove garlic

  • 8 dried curry leaves

  • 1 tsp sugar

  • Salt and pepper

  • 60g chick peas

  • 1 tbsp fresh coriander, chopped

  • 60g Greek yoghurt


  • 1.

    Marinate the monkfish in the lime, turmeric and sunflower oil.

  • 2.

    In a saucepan, add the sunflower oil, the ginger, garlic, curry leaves, chickpeas, passata, sugar and seasoning.

  • 3.

    Blanch the green beans, then add them to the saucepan with the yoghurt.

  • 4.

    Add the monkfish and cook for a further minute. Season to taste, adding the coriander and serve.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 645kj
  • Fat Total 24g
  • Saturated Fat 5g
  • Protein 45g
  • Carbohydrate 71g
  • Sugar 21g
  • Sodium 1275mg

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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