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Easy fish curry

PT1H30M

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Ingredients

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Fish curry

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Method

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1
30 minutes before cooking, prepare the lentils. Place the lentils in a bowl and cover with cold water. Set aside and leave to soak for 1 hour
2
Meanwhile, season the chunks of fish generously with salt and pepper, then dust lightly with the flour. Place a heavy-bottomed pan over a high heat and add half the ghee. Fry the fish in the ghee until lightly coloured, then remove from the pan with a slotted spoon and set to one side
  • 600g of monkfish tail, or any other firm-fleshed fish, cut into 3cm chunks
  • salt
  • pepper
  • flour, for dusting
  • 30g of ghee
3
Add the remaining ghee to the pan and fry the garlic, ginger, onions and chopped chilli for a few minutes until soft. Add the spices and seeds and continue to cook to release the flavours, stirring occasionally
4
Add the tomato purée, lemon juice and stock the the pan, seasoning well with salt and pepper. Drain the soaked lentils and stir these into the curry, then bring the mixture up to the boil and allow to simmer gently for 1 hour
5
After this time, check the consistency of the curry – the lentils should have broken down and thickened the liquid. If the consistency is still a little loose, continue to simmer for a further 15 minutes
6
Ladle out a large mugful of sauce and blitz until smooth in a blender. Pour back into the pan, stirring well until fully incorporated
7
Add the fried fish to the curry sauce and simmer gently in the liquid for 10 minutes until warmed through. Stir through the chopped coriander and simmer for a further 5 minutes
8
Divide the fish curry between bowls, garnishing each with a few sprigs of fresh coriander. Serve immediately with steamed basmati rice on the side
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Easy fish curry

 
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