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Fragrant and slightly spicy, this Indian-style fish madras is delicious.
Ingredients for 4 persons :
- ½ pepper red
- 2 onions
- 2 podsgarlic
- 2 apples (queen of the reinettes)
- 600 to 800 g of monkfish fillets
- 20 g clarified butter
- 2 tbsp. grated ginger
- 6 tbsp. grated coconut
- 1 tbsp. tablespoon of curry from madras
- Salt, freshly ground pepper
Rice:
- 30 g of blond raisins
- 1 onion
- 30 g of sliced almonds
- 15 g semi-salted butter
- 200 g of basmati rice
- Salt, freshly ground pepper
Indian fish madras
> Wash and dice the pepper.
> Peel and chop the onions and garlic (previously degermed).
> Peel and cut the apples into pieces.
> Cut the monkfish into cubes.
In a skillet,
> Heat the clarified butter, quickly sear the monkfish in it. Reserve it in a bowl with its juice.
> Place the chopped onions in the same sauté pan and sweat for 2 to 3 minutes. Add the apple pieces, chopped garlic, ginger and cook, stirring for 2 minutes.
> Add the grated coconut, curry and half a glass of water. Cover and cook for 10 minutes. Add the monkfish and its juice.
> Continue cooking for 10 minutes (the monkfish should be tender). Season.
For the rice:
Preheat the oven to 200 ° C (th. 6/7).
> Soak the raisins in lukewarm water.
> Peel and chop the onion.
> Heat a dry pan, place the slivered almonds in it, toast until lightly colored.
In a pan,
> Melt the butter, sweat the onion in it. Add the rice and pearl it. Season.
> Pour one and a half times the volume of rice in water. Bring to a boil and cover in the oven for 11 to 12 minutes.
> Drain and shell the rice in a dish, add the raisins and almonds.
> Serve on a plate and garnish with diced red peppers.
Recipe: A. Beauvais, Photo: F. Hame
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