Firm and meaty monkfish is Alfred Prasad's ingredient of choice for this delicious curry. This curry has gentle heat from chilli, turmeric, ginger and mustard seeds, balanced out with a little creamy coconut milk. Serve with some fluffy rice for the perfect meal.
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Wash the monkfish cubes and leave to drain
800g of monkfish fillet
In a blender, pulse the tomatoes into a purée and set aside
In a thick bottomed pan over a medium heat, heat enough oil to coat the bottom of the pan, then throw in the mustard seeds
1/2 tsp mustard seeds
Once the seeds are crackling, add the fenugreek seeds followed by the curry leaves, ginger and sliced onions. Cook until the onions are golden, stirring occasionally
1/2 tsp fenugreek seeds
2 curry leaves
1 inch piece ginger
Add the turmeric powder, sauté and add the puréed fresh tomatoes and hot water into the pan. Add the chilli, cumin and coriander powders
1/2 tsp ground turmeric
200ml of water
1 tsp chilli powder
1 tsp ground cumin
4 tsp ground coriander
Partially cover the pan and turn up the heat so that it starts to boil, leave for 20 minutes
Turn down the heat, add the cubes of fish and allow to simmer for about 2 minutes. Stir the curry gently as it cooks, as the monkfish will cook quickly
Add the coconut milk and salt to taste, and bring the curry back to the boil. Stir gently until combined and the fish is cooked, then remove from the heat. Sprinkle with chopped coriander, add salt to taste and serve immediately
100ml of coconut milk
1 1/3 handfuls of coriander leaves
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