Indian fish madras

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


  • 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

Video: Chettinad Fish Curry. South Indian Chettinad Fish Gravy. Cookd (September 2021).