Cilantro-Flavored Monkfish Curry

Name: Cilantro-Flavored Monkfish Curry
Yield: Makes: 4 servings
Ingredients: Salt and freshly ground black pepper; 2 tablespoons lime or lemon juice; 2 cloves garlic; 1 piece (½ inch) fresh ginger; 2 large or 4 small tomatoes; 1½ pounds monkfish or sea scallops; 2 onions; 1 teaspoon curry powder; ½ cup fresh cilantro leaves; 1 teaspoon ground cinnamon; 2 tablespoons olive oil

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

The appeal of this curry is that it tastes as good hot served over grains as it does at room temperature along with a vegetable salad.

Serve with a basic grain dish like quinoa, cracked wheat, millet, or rice or as a fish sauce over pasta.

Ingredients

2 onions
2 cloves garlic
1 piece (½

Fish course
Pescatarian
Gluten-free
Spicy

Method

Finely chop the onions; mince the garlic; peel and mince the ginger. Quarter the tomatoes, scoop out the seeds with a spoon, and chop the pulp. Cut the monkfish into 1-inch pieces or remove the tough, rubbery appendage from the side of each scallop. Rinse and mince the cilantro.
Heat the olive oil in a large skillet over medium heat. Add the onions and sauté, s