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Monkfish & green pepper korma

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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Loyd Grossman

Loyd Grossman

Try Loyd Grossman's deliciously tasty food range, including pour over sauces, soups, pasta and breads, for premium quality and inspired variety.

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