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4
Medium
By Kirsty Scobie and Fenella Renwick
Published 2020
This is one of our favourite curries to make both in the Shack and at home. Monkfish is a great fish to use in curries as it is meaty and holds its own in the strong flavours.
Cut the monkfish into 4 cm chunks and set aside for now. Put your pan on a medium heat, and add the oil, red and white onions, chilli, garlic, ginger and peppers. Sweat everything down until your onions are caramelised - we normally do this for at least ten minutes. When everything is very soft and sweet, stir in your red curry paste, tomato purée, cayenne pepper, cumin, smoked paprika and the
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