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For the curry sauce

  • White Chicken Stock (scratch) 700 ml
  • Ginger 10 g
  • Curry powder medium 2 g
  • Turmeric 1 g
  • Green cardamon 1 g
  • Garlic 10 g
  • Monkfish, tail fillets 400 g
  • Plain yoghurt 150 ml

To finish

  • Spring onions, sliced 20 g
  • Red Chillies, sliced 10 g
  • Coriander , chopped 5 g
  • Sesame seeds, black 1 g
  • Sesame oil 5 ml
  1. For the curry sauce

    • Blend the ginger and garlic together with a little chicken stock until smooth then add to the remaining stock and bring to a simmer.
    • Add the cardamom, curry powder and turmeric then take the monkfish of the bone and slice into medallions.
    • Poach the fish in the stock for 6 min. then remove, cover and keep warm. Increase the heat and whisk in the yoghurt and reduce by 1/3.
  2. To finish

    • Return the monkfish to the sauce, check the seasoning and consistency then spoon into serving bowls.
    • Garnish with the sliced chilli and spring onions, coriander and sesame seeds then drizzle over the sesame oil.
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For the curry sauce

To finish

  • Spring onions, sliced 20 g
  • Red Chillies, sliced 10 g
  • Coriander , chopped 5 g
  • Sesame seeds, black 1 g
  • Sesame oil 5 ml
  1. For the curry sauce

    • Bring the water to the boil then whisk in the KNORR Professional Chicken Jelly Bouillon and add the KNORR Professional Ginger Puree. Cut the monkfish into pieces and poach in the bouillon for 5-6 min. then remove and keep warm.
    • Add the KNORR Patak's Korma Paste to the bouillon and simmer for 4-5 min. then add the yoghurt and allow to reduce by a 1/3.
  2. To finish

    • Return the monkfish to the sauce, check the seasoning and consistency then spoon into serving bowls.
    • Garnish with the sliced chilli and spring onions, coriander and sesame seeds then drizzle over the sesame oil.

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