Monkfish curry

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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.

First published in 2015





  • Blender


Wash the monkfish cubes and leave to drain
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
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
Add the turmeric powder, sauté and add the puréed fresh tomatoes and hot water into the pan. Add the chilli, cumin and coriander powders
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
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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