Succulent Monkfish Curry Recipe
A tantalizing and hearty Monkfish Curry, perfect for a cosy dinner.
medium
01:10
4
METHOD
Step 1.
Begin by heating the oil in a deep pan or skillet over medium heat.Step 2.
Add the chopped onions and cook until soft and golden.Step 3.
Stir in the garlic and ginger pastes, and cook for another minute until fragrant.Step 4.
Mix in the ground coriander, cumin, turmeric, and chilli powder, and fry for a few seconds.Step 5.
Pour in the tomato purée and add the canned tomatoes, mix well.Step 6.
Add the monkfish pieces to the pan, coat well with the sauce, and pour in the coconut milk.Step 7.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the fish is tender and the sauce has thickened.Step 8.
In the last 10 minutes of cooking, stir in the garam masala.Step 9.
Season with salt to taste. Garnish with fresh coriander leaves, lime wedge and a dried red chilli.Step 10.
Serve hot with rice.
INGREDIENTS
2 tbspVegetable oil
2 Onions, finely chopped
1 tspGarlic paste
1 tspGinger paste
2 tspGround coriander
1 tspGround cumin
1 tspTurmeric
1 tspChilli powder
2 tbspTomato purée
1 Cans of tomatoes
500 gMonkfish fillets, cut into large chunks
400 mlCoconut milk
2 tspGaram masala
1 handfulFresh coriander leaves, for garnish
1 tspSalt
4 Lime wedges, garnish
4 Dried red chilli, garnish
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