Ingredients:
3 pounds of monkfish (or any other white fish you like)
8 small very ripe tomatoes
2 green peppers
2 cups of coconut milk (about 400 ml)
1 full teaspoon of curry powder
Salt, pepper and 1 teaspoon of sugar
Directions:
Wash the peppers and tomatoes and cut into thin slices. Cook over medium heat in a non-stick pan or wok for
10 minutes or until the juice of the tomatoes has evaporated.
Add the coconut milk, curry and sugar. Salt and pepper to taste. Avoid boiling on too high heat.
Add the fish cut into slices.
Cook for 25 minutes over low heat.
Serve with rice or boiled potatoes.
Bon appétit !
