Monkfish Cheeks in Curry Sauce
I improvised this after my parents told me they had monkfish cheeks (I seem to have inherited them).
5 Monkfish Cheeks
1 Lemon
2 Chillis, quite hot, chopped
1 Piece of Ginger, last knuckle of the thumb sized, peeled and chopped finely
3 Cloves of Garlic, peeled and chopped finely
1 Onion, chopped finely
Some Tomato Puree
200g tin of chopped tomatoes
1 heaped teaspoon of cumin
Some Chopped Coriander Leaves
Some Yoghurt
Some Vegetable Oil
Heat the vegetable oil in a moderately sized casserole. Add the chilli, ginger, garlic, onion and the cumin and stir until starting to brown. Squeeze lemon juice in, then some tomato puree, and then the tin of tomatoes. Add a little water if it seems thick. Let it simmer for half an hour or so to develop the flavour.
Add the monkfish cheeks and cook for ten minutes, then add the Yoghurt and cook for another ten to fifteen minutes. The cheeks should be cooked (though mine could have done with a little longer). Sprinkle coriander on top and serve with rice (recipe) and mini-naan breads.
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