Curried Monkfish & Cauliflower

This dinner was inspired by Jason Atherton from his Social Suppers book. After a lifetime of cauliflower phobia I now love the stuff amd recently have been incorporating it into as many meals as possible! Our favourite is simply roasted with crushed garlic, lemon juice, olive oil and parmesan – 40 minutes in the oven and the taste is sensational. We also grate it to use in salads or as a substitute for rice with curries. Cauliflower is also full of vitamin C and anti-oxidents as well as being good for digestion and the heart.

Anyway – back to this recipe. A main reason for me wanting to include this in a blog is because i think my mum and dad will like it so want to share the recipe and also because of the countless times Elix and I have routed through all the cookbooks trying to recall which one this recipe is in. Having it on here is easier and makes for a great instant shopping list on the rare occasion Sainsbury’s in Toots has monkfish in!

Ingredients for 2 Serves
2 Monkfish fillets
Curry Powder
Olive Oil
Unsalted Butter
Salt & Pepper
1 Cauliflower
Chicken Stock
Caraway Seeds
75g Bulgar Wheat
1 Red Chilli – finely chopped
Ground Tumeric
Flat Leaf Parsley

Start with the bulgar wheat – melt 50g butter in a frying pan and stir in the chilli and 1tsp caraway seeds until a toasty, spicey fragrance develops. Add the bulgar wheat in and stir to coat in the spices then add 1tsp tumeric and 100ml-200ml chicken stock (add gradually as needed).
Simmer for 5 minutes uncovered, then simmer for 5 minutes covered and then turn off th heat and leave to steam.
Now for the cauliflower which is chopped into florets and simply fried in butter with thyme until caramelised and golden round the edges (should take 6-8 minutes).
Finally the monkfish should be seasoned and rolled in 1-2tsp curry powder – fry in some olive oil and butter for a few minutes on each side until golden and firm.
To serve drizzle some olive oil into the bulgar wheat and stir through the chopped parsley. Spoon onto the plate, topped with the monkfish and decorated with the cauliflower.



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