Monkfish & green pepper korma

A rich and creamy blend of aromatic spices, double cream, toasted flaked almonds and a hint of coconut served with monkfish

• Serves: 3

What you need:

• 1 tbsp Veg oil
• 1 Green pepper diced
• 200 g Monkfish tail cut into 2in cubes
• 1 Jar Loyd Grossman Korma Sauce
• 2 tbsp coconut milk
• 1 tsp chopped coriander

What you do:

1. Heat oil in a wok
2. Add the diced peppers and fry for 1 minute
3. Add the monkfish and fry for 2 minutes
4. Pour in the jar of sauce and simmer for 10 minutes on low heat
5. Remove to a serving bowl and pour over the coconut milk
6. Garnish with chopped coriander leaves
7. Serve hot with Basmati rice

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