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RESTAURANT LA CASCADE (1991 - 2001) MAISON DE PATIASSES LE CANAL DU MIDI MONKFISH CURRY |
| Malcolm Beeson & Malcolm Reynard; ex Restaurant La Cascade, now both retired to Béziers | |
| This recipe can be made with any firm white fish although my preference is for monkfish which is always available at a reasonable price. 1kg filleted fish 2 tins (400ml) coconut milk 500g onions 5 cloves of garlic 35g fresh ginger Red chilli Green chilli 50cc olive oil Teaspoon turmeric Teaspoon thyme Teaspoon cumin Dessertspoon coriander |
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| Peel the onion and garlic, peel and very finely slice the ginger across the grain, blend these into a paste using about a cup of water. Fry the paste gently in the oil, adding water a tablespoon at a time if the paste becomes too dry, the paste will eventually turn a light golden brown at which time you should add the coconut milk and the spices, but NOT the chillies. Continue cooking the mixture until the sauce has reduced to a thick creamy consistancy, then add the finely chopped chillies being careful to remove the seeds and white pithy membranes first. The fish (once thawed if you use frozen) and cut into bite size pieces needs only a few minutes cooking, no more than ten, so don't add this until everything else is ready for serving. I like serving this curry with Basmati rice and a vegetable curry such as cauliflower and broad beans. | |
| Malcolm Beeson & Malcolm Reynard; ex Restaurant La Cascade, now both retired to Béziers |