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Complete Indian Cooking
by Meena Pathak
I absolutely adore this starter. Monkfish and mushrooms both have a 'meaty' texture and they complement each other well. Serve with a salad and some warm bread.
Serves four (as a starter)



• 1 tablespoon butter
• 4 cloves garlic, sliced
• 1 teaspoon ginger pulp
• 8-10 spring onions, chopped
• 1 green pepper, seeded and sliced
• 1 teaspoon chilli powder
• 1 teaspoon salt
• 300 g (11 oz) monkfish, cut into 4 cm (1½ in) cubes
• 12 raw king prawns, thawed if frozen, peeled and deveined
• 50 g (2 oz) mushrooms, thickly sliced
• 2 tablespoons single cream
• pinch of sugar
• crushed black peppercorns, to garnish


Heat the butter in a frying pan. Add the garlic, ginger, spring onions, green pepper, chilli powder and salt. Stir fry for 3-4 minutes then add the monkfish and prawns. Reduce the heat and continue frying for 5-7 minutes.

Add the mushrooms, cream and sugar. Cover the pan and simmer for 3-4 minutes. Sprinkle with crushed black pepper and serve hot.

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