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TCCHC King Prawn And Monkfish Curry By Anthony Dumble

King prawn and monkfish curry


500g monkfish chopped into bite size pieces

200g king prawns deveined

300ml coconut milk

Salt to taste

5 sliced green chilli peppers

3 chopped tomatoes

4 chopped onions

2 teaspoon turmeric powder

1 teaspoon cumin powder

1 tablespoon garlic and ginger paste

2 teaspoon Kashmiri chilli powder

3 tablespoons of oil


And oil to a pan when hot add the chopped onions cook for about 15 minutes add the garlic and ginger paste cook for a couple minutes then add the dry spices cook for a minute add a little water if need be then add the chopped tomato’s cook for about 15 minutes until the tomatoes are nice and soft then add the monkfish and cover with the sauce now add the sliced green chilli peppers and coconut milk mix gently put lid on the pan and simmer for 8 minutes turn of the heat off add the prawns

prawns will cook in the hot monkfish curry sauce garnish with chopped coriander


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