Filet de Lotte au Cury (Curried Monkfish Fillet)

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Filet de Lotte au Cury (Curried Monkfish Fillet)

Filet de Lotte au Cury (Curried Monkfish Fillet) is a traditional Senegalese recipe for a classic dish of monkfish cooked in a court bouillon base flavoured with ginger, onion and curry powder. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Curried Monkfish Fillet (Filet de Lotte au Cury).

prep time

15 minutes

cook time

25 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Vegetable Recipes Senegal Recipes

This is another classic restaurant-style dish from Senegal, for monkfish fillets in a West African curry base.

Ingredients:

1kg monkfish fillets
2 tbsp vegetable oil
2 tbsp curry powder
2 onions, peeled and chopped
1 tbsp plain flour
2 tbsp freshly-grated ginger
500ml court bouillon
salt and freshly-ground black pepper, to taste

Method:

Place the court bouillon in a pan and bring to a simmer. Add the monkfish fillets, cover the pan and poach the fish gently for 10 minutes (ensure the liquid is not boiling).

In the meantime, heat the vegetable oil in a non-stick pan. Add the onions and grated ginger and fry for about 8 minutes, or until lightly browned. Scatter the flour over the top then stir in the curry powder. Take the monkfish off the heat and whisk the poaching liquid into this mixture.

Season to taste with salt and black pepper. Bring to a simmer and cook until thickened. Arrange the monkfish fillets on a warmed serving dish, pour over the curry sauce and serve accompanied by boiled rice.