Monkfish Curry
A delicious flavour infused curry.
Ingredients
- 750g monkfish tail meat
- 2 tsp tumeric
- 2 limes
- 2 tsp curry powder
- 2 Tbsp crushed garlic
- salt & pepper to taste
- 1 Tbsp coconut oil (or olive oil)
- 1 large onion (finely chopped)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 Tbsp dried curry leaves
- 1 Tbsp lime leaves
- 1 Tbsp grated ginger
- 1 Tbsp chopped green chilli
- 1 tin whole peeled tomatoes in juice
- 1 tin coconut milk
- 1 Tbsp tamarind paste
- 2 Tbsp fresh coriander
Instructions
- Monkfish has one bone in the middle with flesh on either side. Remove the fillets from either side of the bone and chop into bite size chunks. Set aside.
- In a glass bowl add the turmeric, zest and juice of two small limes, half (1tsp) of the curry powder, half (1 Tbsp) of the crushed garlic, salt and pepper and mix into a paste.
- Add the monkfish to the bowl, coat the meat evenly in the paste and allow to marinade, covered for at least 2 hours (can be left overnight).
- Add the coconut oil to a large pan on a medium high heat.
- Add the chopped onion, remaining 1 tsp curry powder, remaining 1Tbps crushed garlic, mustard seeds, cumins seeds, curry leaves, lime leaves, ginger, chilli, salt and pepper and allow to fry for approximately 5-10 minutes, adding some water to the pan to stop the spices from burning.
- When the onion is soft, stir in the tin of tomatoes, coconut milk and tamarind paste and simmer on a medium heat for 10 minutes allowing the flavours to infuse into the curry sauce. The tomatoes should soften nicely and break up into the sauce.
- When your curry sauce is ready and seasoned to your liking, add the monkfish and simmer on a low heat for approximately 8-10 minutes.
- Your curry is ready when the fish chunks are cooked through.
- Serve with Jasmin rice (or any other rice of your choosing) and garnish with some fresh coriander.
Notes
- I used two monkfish tails to make this recipe which was sufficient to feed a family of four.
What are the steps and ingredients involved in the process of adding the chopped onion, remaining curry powder, crushed garlic, mustard seeds, cumin seeds, curry leaves, lime leaves, ginger, chili, salt, and pepper to the pan? Could you explain the purpose of adding water to the pan during this process?