09/04/2026
I have teamed up with Frontier Foods foods this month for you guys to have a chance to win amazing prizes! Almost €1,500 worth of holiday vouchers from Cassidy Travel travels and 5 foodie hampers. The details of the competition is below 👇
Competition details
* Follow Frontier foods
* ROI only
* One dish is one entry - Use minimum 3 ingredients per dish
* Tag Frontier foods and use the hashtag Finished dish and products used must be pictured
* Runs from April 2nd to May 15th
* Winner announced May 20th
* There are two grand prizes; First place will win a €1000 holiday voucher while
* second place will win a €500 holiday voucher from Cassidy Travel. Five super
* efforts will receive a Frontier Foods hamper.
* Check out Frontier food Instagram for full rules and how to enter
Monk fish curry
Ingredients
* 2 large fillets of Monk fish or any white fish of choice
* 1 tin Frontier foods organic full fat coconut milk (I used only the cream part plus about 1/4 cup of the water not the whole water from the tin)
* 1 tablespoon of Frontier foods organic coconut oil
* 1 medium onion finely chopped
* 1 tsp ginger and garlic paste
To blend the masala -
* 1 whole Frontier food roasted red pepper
* 1 cup freshly grated coconut
* 1 inch tamarind piece
* 1/2 cup of water to blend
Spices -
* 1 tsp Kashmiri red chilli powder or paprika if you don’t want it spicy
* 1 tsp cumin powder
* 1 tsp coriander powder
* 1/4 tsp garam masala powder
* 1 tsp ground turmeric powder
* Salt and pepper to taste
For tampering
* 1 tsp organic coconut oil
* 8 to 10 curry leaves
* 1 tsp whole mustard seeds.
Method
1. Add the fresh coconut, roasted red peppers, tamarind and water into a blender and blend into a fine paste
2. Heat the coconut oil in a pan and add the onion, sauté for few mins. Then add the ginger and garlic paste, fry for 2 to 3 mins.
3. Add the blended masala paste into the pan and sauté for about 3 to 4 mins on low heat until the raw smell disappears.
4. Next add the fish fillets, add the top cream part of the organic coconut milk and just about 1/2 cup of the water from the tin and mix well. Cover the lid let it simmer on very low heat until the fish is fully cooked.
5. For the tampering - Heat the coconut oil in a small dish, once it’s hot add the mustard seeds, when they start to splutter, add the curry leaves. When it’s ready top it over the curry.
6. Serve with cooked basmati rice, enjoy! 😉
