Monkfish Passanda

Monkfish Passanda (Mild)
Monkfish Passanda Curry Powder, Turmeric and Chilli Powder paste. Chopped Onion		Ingredients;
		1Lb Monkfish fillet cubed 1 Tin Evaporated Milk 4 oz ground Almonds 2 Tablespoons Flaked Almonds 4oz Thick Greek Yoghurt 4oz Double Cream 2 Tablespoons Tomato Puree 3 Teaspoons Mango Chutney Quarter Onion finely chopped 2 Teaspoons Curry Powder Half Teaspoon Chilli Powder 3 finely chopped Cayenne Chillies 4 Cloves Crushed Garlic 2 inches Root Ginger grated 5 Tablespoons Vegetable Oil 4 Tablespoons whole Coriander Leaves 1 Tablespoon whole Coriander leaves 1 Teaspoon Turmeric 1 Teaspoon Garam Massalla
		Cooking Methods
		Make a paste of the Curry Powder, Turmeric and Chilli Powder with a little Water. Fry the Onions until Translucent in Vegetable Oil and then add the Garlic, Ginger and Chillies and stir fry on a medium heat for a further 5 minutes. Add the Curry and Chilli powder paste and stir in for 30 seconds. Add the Monkfish pieces and seal well on all sides. Stir in the Cream, Tomato Puree, Ground Almonds, Mango Chutney and Milk and simmer for 15 mins or until the meat is cooked stirring constantly. If needed add a little Water to prevent the curry becoming too thick of dry. Now stir in the Garam Massalla and finely chopped Coriander Leaves and cook for a further minute. Add the flaked Almonds and whole Coriander Leaves by sprinkling over the top.
		Serves 2