Pare and cut the burbot tails into pieces of about 5 cm.
Poach them gently in the fish stock for about 7 to 8 minutes (check the degree of cooking depending on the size). Drain and set aside.
In a frying pan, sauté the onion in the oil, add the garlic, curry, salt and pepper and cook gently for about 3 minutes being careful not to burn the ingredients.
Add the tomatoes peeled and seeded and diced, the coconut milk and boil another 5 minutes without stirring with a wooden spoon. Adjust seasoning
To finish: Put the pieces of monkfish in the sauce to warm them. If the sauce is a little too thick, relax with a little cooking oil burbot. Serve in the serving dish after watering the fish with a little lime juice.
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Ingredients
Directions
Pare and cut the burbot tails into pieces of about 5 cm.
Poach them gently in the fish stock for about 7 to 8 minutes (check the degree of cooking depending on the size). Drain and set aside.
In a frying pan, sauté the onion in the oil, add the garlic, curry, salt and pepper and cook gently for about 3 minutes being careful not to burn the ingredients.
Add the tomatoes peeled and seeded and diced, the coconut milk and boil another 5 minutes without stirring with a wooden spoon. Adjust seasoning
To finish: Put the pieces of monkfish in the sauce to warm them. If the sauce is a little too thick, relax with a little cooking oil burbot. Serve in the serving dish after watering the fish with a little lime juice.
Enjoy your meal from
English 
French 