Monkfish Curry with Chayote or Sayote

Ingredients:
for 2 persons..

500 grams Monkfish filet (Filet de lotte)
1 Chayote (sayote)
1 teaspoon Curry de madras
1/2 -1 teaspoon green asian curry
2 white onions
1dl white wine
1-2 dl fish jus or fish boullion (can be made by boiling all the rest of the fish with onions,parsely,salt or with a bit patis (noc nham) )
1 teaspoon flour or corn starch
2 tablespoon of olive oil
20 grams butter
black pepper, salt to taste

Directions:

Cut the filet into squares of about 4 cm thickness.
Peel and cut the chayote into squares of about 3 cm thickness.
Peel and cut onions ( big size).

Warm the pan, put the oil and butter, saute onions just enough to acquire a brilliant color, then add the chayote ,the 2 kinds of curry and the flour ,Mix.

Glaze with white wine . Pour the Fish jus or fish boullion ,add the spices and salt to taste. Let it boil for few minutes before you  add the fish. Let it cook 11 more minutes. Serve warm.