Top Review by The Tastiness
This was pretty good. I would say to not use as much yogurt, or omit it all together-- I liked it better before I added it all. I also steamed some chopped sweet potato and added that in, and it was awesome. Cilantro helps too. However, it's a waste to use monkfish in this recipe. Monkfish is expensive and this recipe drowns out the flavor of the fish to the point where I wish I would have used haddock instead. Otherwise I'd give this 4 stars!
- 1 tablespoon canola oil
- 1 tablespoon onion, chopped
- 2 cloves garlic, minced
- 1 1⁄2 lbs monkfish, tail or 1 1⁄2 lbs other sturdy fish, such as haddock,cut into 1 1/2 inch chunks
- 1 tablespoon curry powder
- 1 cup chopped tomato (fresh or canned)
- 1 cup nonfat plain yogurt
Directions See How It's Made
- Heat oil in a skillet over medium heat.
- Add onion and cook until they begin to soften, about 5 minutes.
- Add Garlic and cook for 1 minute.
- Add fish pieces to the skillet and season with a little salt and pepper.
- Cook, stirring, until the fish pieces lose thier translucency, about 3 minutes.
- Stir in curry powder followed by the tomatoes.
- Cook until bubbling hot.
- Reduce the heat and stir in the yogurt.
- Heat for 1 or 2 minutes, but do not boil.