Monkfish carries flavours well - perfect for those who enjoy fragrant curries.
Prep Time: 20 mins
Cook Time: 30 mins
Serves: 4
Ingredients:
500g monkfish fillet, cut into bite-sized pieces
1/2 tsp Bart mustard seeds
1/2 tsp Bart fenugreek seeds
1 onion, finely chopped
2 tsp Bart garlic paste
1 tbsp grated ginger
1 tbsp Bart hot curry powder
1 tsp Bart ground cumin
1 tsp Bart ground coriander
1 tsp Bart ground turmeric
½ tsp cayenne pepper
1 tin of diced tomatoes
1 tin of coconut milk
1 tbsp vegetable oil
Salt, to taste
Coriander leaves, for garnish
Steamed rice
Method
- In a heavy based pan, heat the vegetable oil over medium heat.
- Add the mustard seeds. When they start to pop, add the fenugreek, shortly followed by the onion. Cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for 1-2 minutes until fragrant.
- Add the curry powder, cumin, coriander, turmeric, and cayenne pepper, and cook for 1-2 minutes until the spices are fragrant.
- Add the tinned tomatoes and coconut milk to the pan, and stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let simmer for 10-15 minutes until the sauce has thickened slightly.
- Add the monkfish pieces to the saucepan and stir gently to coat with the sauce.
- Cover the pan and let simmer for around 10 minutes, or until the monkfish is cooked through.
- Taste the curry and season with salt, as needed.
- Serve the monkfish curry hot, garnished with coriander leaves, and with steamed rice on the side
Get your monkfish here for this recipe.