19 Dec COD AND SHRIMP GREEN COCONUT CURRY
2 lb cod fillets, skinned (or monkfish)
1 cup canned coconut milk or coconut cream
8 oz peeled shrimp, raw or cooked
fresh cilantro to garnish
basmati rice, to serve
– Cut the skinned cod fillets into 1-1/2 in pieces.
– Put the green masala and coconut milk or cream into frying pan. Heat to simmering and simmer gently for 5 minutes, stirring occasionally.
– Add the cod and shrimp (if raw) and cook for 5 minutes. If using cooked shrimp, then add them and heat through. Garnish with cilantro and serve at once with rice.