This monkfish recipe is easy and delicious!
Of all the quite difficult recipes I’ve attempted over the years, this easy recipe is still my wife’s favourite. The flavours are simple but perfect.
They just go together!
It is essential that you use the freshest ingredients you can find but once you’ve done that you can expect a party in your mouth – the likes of which not even the best chefs in the country could match.
I have used monkfish here but you could use any meaty fish such as halibut, cod or coley.
Anyone who loves seafood will go gaga over this dish. Just make sure you make a little too much because it will all go!
It always goes.
Serves 4 (It really should serve six but who’s counting)
700g monkfish cut into bite size pieces
Juice of three limes
A pinch of salt
1 Tablespoon turmeric
3 Tablespoons ghee or clarified butter
1 1/2 onions finely chopped
5 cloves garlic smashed into a fine paste
2 inch piece of ginger smashed into a fine paste
2 green chilli peppers finely chopped
2 green chilli peppers halved
1 Tablespoon cumin powder
1 Tablesoon coriander powder
12 cherry tomatoes – halved
1 small bunch fresh coriander – finely chopped
400ml coconut milk
Salt and pepper to taste
Place the cubed monkfish into a bowl with the lime juice, salt and turmeric. Allow to marinade for about 30 minutes.
In a large pan or wok, melt the ghee or butter.
Throw in the chopped onions and fry until translucent and lightly browned.
Add the garlic and ginger pastes along with the chopped green chilli peppers.
Sizzle for a couple of minutes.
Now pour in the coconut milk and bring to a bubble.
Sprinkle in the cumin and coriander powder and stir to combine.
Add the halved chili peppers.
It’s now time to add the marinaded monkfish and the tomatoes. Stir it all into the mixture.
Allow the monkfish to cook through in the sauce. This should take about 5 minutes.
Add salt and pepper to taste and sprinke with chopped coriander.
I like to serve this monkfish curry with plain white rice because nothing more is needed.
Simply pour the monkfish curry into warmed bowls and enjoy.