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Roasted Monkfish with Turmeric Flavoured Rice
Ingredients
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For the turmeric rice:
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1 onion
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4 tablespoon of oil
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200 grams (7oz) of rice
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1 tablespoon Turmeric Powder
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500 millilitres (17fl oz) of water or broth
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Schwartz Pepper to flavour
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Schwartz Salt to flavour
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For the Fish:
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1 onion
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4 tablespoons pineapple rings
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2 zucchini
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800 grams (2lb) of monkfish cut into sections
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12 peeled shrimps
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1 teaspoon Ducros Ginger
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400 millilitres (13fl oz) of coconut milk
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1 teaspoon Vahiné grated coconut
Key Products
Instructions
- 1 1. Prepare the rice: Sauté the chopped onions in the oil until they are transparent. Add the rice and turmeric then Mix for 2 min.
- 2 2. Pour in ½ hot water or broth and add salt and pepper to your liking, then cook for the time indicated on the rice package, stirring occasionally.
- 3 3. Prepare the monkfish: Slice the onion, cut the pineapple rings and the zucchini into small cubes. Sauté the onion and the diced pineapple in a drizzle of olive oil then add the diced zucchini and sauté lightly.
- 4 4. Add the pieces of monkfish and shrimp along with the zucchini and pineapple. Sprinkle with the ginger, stirring gently, and cook for 5 minutes over high heat then add the coconut milk, reduce the heat and cook for 5 minutes then Sprinkle with grated coconut.
- 5 5. Drain the rice when cooked and serve as an accompaniment to the monkfish curry.
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