Fresh Fish
A gentle curry with a range of spices, balanced well with coconut milk.
Recipes
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Monkfish Curry
SERVES 4
TIME 1 HOUR
DIFFICULTY = EASY
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800g of monkfish fillet, cut into cubes BUY ONLINE
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 1/3 handfuls of coriander leaves, chopped
Salt
Vegetable oil
Method
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
01261 861204
Downies Fish 40 Low Shore Whitehills Aberdeenshire AB45 2NN T : 01261 861204 E : info@downiefish.co.uk
