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Curry de Lotte au Citron Vert (Monkfish Curry with Lime)

Curry de Lotte au Citron Vert (Monkfish Curry with Lime) is a traditional Senegalese recipe for a classic curry of monkfish fillets in a coconut milk base flavoured with curry powder and coconut milk. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Monkfish Curry with Lime (Curry de Lotte au Citron Vert).

prep time

15 minutes

cook time

25 minutes

Total Time:

40 minutes

Additional Time:

(+2 horus marinating)

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesSenegal Recipes



Ingredients:

1kg monkfish fillets
juice of 2 limes
salt and freshly-ground black pepper, to taste
zest of 2 limes, cut into thin strips
1 tbsp curry powder
600ml coconut milk
2 tsp cornflour mixed to a slurry with 2 tbsp water
1/2 bunch coriander, finely shredded
oil for frying

Method:

Combine the lime juice, salt and black pepper in a shallow dish. Add the monkfish fillets and turn to coat in the marinade. Cover and set aside to marinate for 2 hours, turning the fish occasionally.

In the meantime, shred the lime zest, bring a small pan of water to a boil, add the lime zest and blanch for 2 minutes.

When they have marinated, drain the monkfish fillets (reserve the marinade) then heat oil in a pan, add the monkfish pieces and fry until golden brown all over. Scatter over the curry powder and add the lime zest then pour in the coconut milk. Bring to a simmer then whisk in the cornflour slurry. Bring to a simmer and cook for about 20 minutes, or until the fish is done.

Stir the reserved lime juice into the curry then take off the heat and stir in the chopped coriander. Serve hot, accompanied by rice.