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Monkfish Curry
Serves: 4 |
Prep: 20_mins |
Cook: 40_mins
Info
This flavoursome curry is sweet and mild in flavour. It uses monkfish, with a firm, meaty texture, great for grilling on the BBQ, or perfect for pairing with bold flavours.Ingredients
Method
Ingredients
- 500g monkfish fillet, cut into bite-sized pieces
- 1/2 tsp Bart mustard seeds
- 1/2 tsp Bart fenugreek seeds
- 1 onion, finely chopped
- 2 tsp Bart garlic paste
- 1 tbsp grated ginger
- 1 tbsp Bart hot curry powder
- 1 tsp Bart ground cumin
- 1 tsp Bart ground coriander
- 1 tsp Bart ground turmeric
- ½ tsp cayenne pepper
- 1 can of diced tomatoes
- 1 can of coconut milk
- 1 tbsp vegetable oil
- Salt, to taste
- Coriander leaves, for garnish
- Steamed rice, for serving
Method
- In a heavy based pan, heat the vegetable oil over medium heat.
- Add the mustard seeds. When they start to pop, add the fenugreek, shortly followed by the onion. Cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for 1-2 minutes until fragrant.
- Add the curry powder, cumin, coriander, turmeric, and cayenne pepper, and cook for 1-2 minutes until the spices are fragrant.
- Add the canned tomatoes and coconut milk to the pan, and stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let simmer for 10-15 minutes until the sauce has thickened slightly.
- Add the monkfish pieces to the saucepan and stir gently to coat with the sauce.
- Cover the pan and let simmer for around 10 minutes, or until the monkfish is cooked through.
- Taste the curry and season with salt, as needed.
- Serve the monkfish curry hot, garnished with coriander leaves, and with steamed rice on the side.
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