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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
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Ingredients
Metric
Imperial
- 800g of monkfish fillet, cut into cubes
- 4 tomatoes, roughly chopped
- 1/2 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 2 curry leaves
- 1 inch piece ginger, cut into julienne
- 1 onion, finely sliced
- 1/2 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ground cumin
- 200ml of water, hot
- 4 tsp ground coriander
- 100ml of coconut milk
- 1 handful of coriander leaves, chopped
- salt
- vegetable oil
SAVE RECIPE
Equipment
- Blender
Method
1
Wash the monkfish cubes and leave to drain
- 800g of monkfish fillet
2
In a blender, pulse the tomatoes into a purée and set aside
- 4 tomatoes
3
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
4
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
- 1 onion
5
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
6
Partially cover the pan and turn up the heat so that it starts to boil, leave for 20 minutes
7
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
8
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
- salt
- 1 handful of coriander leaves, chopped
First published in 2015
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