Monkfish & Okra Balti Recipe
Ingredients
| 750 g / 1 1/2 lb monkfish, cut into 3 cm / 1 1/4 inch cubes | ||
| 250 g / 8 oz okra | ||
| Oil | 2 Tablespoon | |
| Onion | 1 , sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| 2.5 cm / 1 inch piece ginger root, sliced | ||
| 150 ml / 1/4 pint / 2/3 cup coconut milk or fish stock | ||
| Garam masala | 2 Teaspoon | |
| Lemon juice | 3 Tablespoon (MARINADE:) | |
| Grated rind of 1 lemon | ||
| Aniseed | 1/4 Teaspoon (MARINADE:) | |
| Salt | 1/2 Teaspoon (MARINADE:) | |
| Ground black pepper | 1/2 Teaspoon (MARINADE:) | |
| Lime wedges | 4 (TO GARNISH:) | |
| Sprigs of fresh coriander (cilantro) | ||
Directions
1. To make the marinade, mix the ingredients together in a bowl.
2. Stir the monkfish into the bowl and leave to marinate for 1 hour.
3. Bring a large saucepan of water to the boil, add the okra and boil for 4—5 minutes. Drain well and cut into 1 cm/ 1/2 inch slices.
4. Heat the oil in a Balti pan or wok, add the onion and stir-fry until golden brown. Add the garlic and ginger and fry for 1 minute.
5. Add the fish and marinade juices to the pan and stir-fry for 2 minutes.
6. Stir in the okra, coconut milk or stock and garam masala and simmer for 10 minutes.
2. Stir the monkfish into the bowl and leave to marinate for 1 hour.
3. Bring a large saucepan of water to the boil, add the okra and boil for 4—5 minutes. Drain well and cut into 1 cm/ 1/2 inch slices.
4. Heat the oil in a Balti pan or wok, add the onion and stir-fry until golden brown. Add the garlic and ginger and fry for 1 minute.
5. Add the fish and marinade juices to the pan and stir-fry for 2 minutes.
6. Stir in the okra, coconut milk or stock and garam masala and simmer for 10 minutes.
Chef
