Monkfish Curry

Name: Monkfish Curry
Cuisine: Indian
Ingredients: 800g of monkfish fillet, cut into cubes; 4 tomatoes, roughly chopped; 200ml of hot water; 1 tbsp coconut oil; half tsp of black or brown mustard seeds; half tsp of fenugreek seeds; 10 fresh curry leaves or 15 dried; 1 inch piece ginger, cut into julienne; 1 onion, finely sliced; 3-4 green chillies, sliced; half tsp turmeric; 1 tsp cumin seeds; 3 tsp of coriander seeds; 1 tsp of Kashmiri chilli powder; 100ml of coconut milk; 1 tsp salt; 1 lime

Instructions

A robust fish curry that uses some very South Indian flavours. The mustard and fenugreek seeds combine to give this masala a unique quality all of which melts into a delightful creamy coconut sauce. I have added the option to spice this up with some fresh green chillies if you prefer a spicy dish. Monkfish plays the perfect centrepiece to this dish because it's a chunky white fish with firm flesh that doesn't break up easily. It has a natural delicate flavour which is able to draw in all the aromas from the masala making you feel like you are sitting on a deckchair soaking up the Indian sunshine. You can also add prawns to this dish too which is lovely. The squeeze of lime adds a little zing that is super tasty.

Updated at: Thu, 21 Nov 2024 09:50:35 GMT