Monkfish Curry Recipe
This delightful Monkfish Curry is an easy and flavorful dish that takes just 35 minutes to prepare, with a mild level of spiciness that’s perfect for any palate. Featuring the delicate texture of monkfish and the richness of coconut milk, this curry combines the aromatic essence of spices like mustard seeds, fenugreek, cumin, and coriander. This coconut-infused curry will transport your taste buds straight to the tropics while making a comforting and hearty meal. Serve it with fluffy basmati rice for a wholesome dinner.
Ingredients
| Ingredient | Amount |
|---|---|
| Monkfish fillet, cut into cubes | 800g |
| Tomatoes, roughly chopped | 4 |
| Hot water | 200ml |
| Coconut oil | 1 tbsp |
| Black or brown mustard seeds | ½ tsp |
| Fenugreek seeds | ½ tsp |
| Fresh curry leaves (or 15 dried) | 10 leaves |
| Ginger, cut into julienne | 1 inch piece |
| Onion, finely sliced | 1 |
| Green chillies, sliced | 3-4 |
| Turmeric | ½ tsp |
| Cumin seeds | 1 tsp |
| Coriander seeds | 3 tsp |
| Kashmiri chilli powder | 1 tsp |
| Coconut milk | 100ml |
| Salt | 1 tsp |
| Lime | 1 |
Instructions
Preparation
-
Prep the Monkfish: Wash the monkfish fillets thoroughly, ensuring that each piece is cubed evenly. Drain the excess water and set aside.
-
Make the Tomato Purée: In a blender, add the roughly chopped tomatoes and 200ml of hot water. Blend the mixture until smooth, then set aside for later use.
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Prepare the Aromatics: Slice the ginger, green chillies, and onion into fine pieces so they are ready for cooking.
Cooking
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Heat the Oil and Spices: Heat 1 tablespoon of coconut oil in a large pan over medium heat. Once hot, add the mustard seeds and allow them to crackle for a few seconds.
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Add Fenugreek and Curry Leaves: Stir in the fenugreek seeds and curry leaves. Make sure the fenugreek seeds do not brown, as this can make the dish bitter.
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Sauté the Onions, Ginger, and Chillies: Add the julienned ginger, finely sliced onions, and chillies to the pan. Sauté everything until the onions turn golden brown, which should take about 10 minutes.
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Incorporate the Tomato Purée: Increase the heat slightly and stir in the tomato purée that you prepared earlier. Allow the mixture to come to a boil.
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Crush the Cumin and Coriander: Using a pestle and mortar, crush the cumin and coriander seeds until fine. Add these spices to the pan, followed by the turmeric and Kashmiri chilli powder.
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Cook the Sauce: Partially cover the pan and leave the sauce to simmer on high heat for about 10-20 minutes. This will allow the tomato base to reduce and thicken, creating a rich sauce.
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Add the Coconut Milk and Season: Once the sauce has thickened, lower the heat and pour in the coconut milk. Add salt to taste, and stir the mixture well. Let it come to a gentle simmer.
Finishing the Curry
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Cook the Monkfish: Add the cubed monkfish pieces into the sauce and allow them to cook for 2-3 minutes. Be careful not to overcook the fish—once the monkfish is opaque and just cooked through, it’s time to remove the pan from the heat.
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Adjust Seasoning and Serve: Squeeze the juice of one lime over the curry and adjust the seasoning if needed. Serve the curry hot, accompanied by plain Basmati rice for a perfect meal.
Nutritional Information (Per Serving, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 32g |
| Total Fat | 13g |
| Saturated Fat | 8g |
| Carbohydrates | 10g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 480mg |
This Monkfish Curry is a great dish for a family dinner or a quick weeknight meal. The mild spices provide a gentle heat, while the fresh ginger and curry leaves lend their aromatic depth. The coconut milk creates a creamy, luscious texture, balancing out the tanginess of the tomatoes and lime. Enjoy this recipe for a cozy, comforting meal that’s bursting with flavors and nutrients.
