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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
























 



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