Indian-style fish Madras (Lotte)

madras de poisson indien

Fragrant and slightly spicy, this Indian-style fish madras is delicious.

Ingredients for 4 people :

  • ½ pepper red
  • 2 onions
  • 2 pods of garlic
  • 2 apples (Kidney queen)
  • 600 to 800 g monkfish fillets
  • 20 g clarified butter
  • 2 tsp. grated ginger
  • 6 tbsp. tablespoons grated coconut
  • 1 tbsp. tablespoons of curry  madrasah
  • Salt, freshly ground pepper

Rice:

  • 30 g golden raisins
  • 1 onion
  • 30 g slivered almonds
  • 15 g semi-salted butter
  • 200 g basmati rice
  • Salt, freshly ground pepper

Indian-style fish Madras

> Wash and dice the pepper.

> Peel and chop the onions and garlic (previously degermed).

> Peel and chop the apples.

> Cut the monkfish into cubes.

In a skillet,

> Heat the clarified butter and quickly sear the monkfish in it. Set it aside in a bowl with its juice.

> Place the chopped onions in the same frying pan and sweat them for 2 to 3 minutes. Add the apple pieces, chopped garlic, ginger and cook while stirring for 2 minutes.

> Add the grated coconut, the 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 must be tender). Season with salt and pepper.

For the rice:

Preheat the oven to 200 °C (th. 6/7).

> Soak the raisins in warm water.

> Peel and chop the onion.

> Heat a dry frying pan, place the slivered almonds in it and grill until lightly browned.

In a frying pan,

> Melt the butter and sweat the onion in it. Place the rice on top and pearl it. Season with salt and pepper.

> Pour one and a half times the volume of rice in water. Bring to the boil and cook, covered, for 11 to 12 minutes.

> Drain and shell the rice in a dish, add the grapes and almonds.

> Serve on a plate and decorate with diced red peppers.

Recipe: A. Beauvais, Photo: F. Hame