This monkfish curry is heaven times ten!
I cooked this dish for my wife, Caroline for the first time while on a weekend break from the kids. We drove to a tiny cottage in the Lake District with one of the most beautiful views I think we’d ever seen. The kitchen and dining area had huge windows that looked out over the mountains. This monkfish curry helped make a weekend break to remember into an evening never to forget.
We spent the day hiking and were quite tired when it came time to prepare dinner. Luckily, this delicious meal can be made and served in minutes!
As with all of my ‘restaurant style curries’, it’s a good idea to make the curry sauce before hand. It keeps for up to four days in the fridge and freezes very well for up to three months.
Once you’ve mastered the quick and easy art of making curry sauce, you’ll be eating like this all the time! Life is good.
Monkfish curry is one of the fastest BIR curries to make
You could serve this delicious curry on its own or together some of the other British Indian restaurant (BIR) curries on my site. There is so much lovely flavour in the curry you won’t need anything else but a portion of fluffy white rice and perhaps some nice wine to wash it all down.
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- 800g monkfish (or another meaty fish like cod or halibut) cut into one inch chunks
- 2 tablespoons ghee or vegetable oil
- 750ml (3 cups) heated curry sauce - Here is how I make mine
- 125ml (1/2 cup) coconut milk
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon turmeric
- 1 tablespoon dried fenugreek leaves (optional)
- 1 tablespoon cumin
- 1 tablespoon coriander powder
- 1 teaspoon red chilli powder
- 1 tablespoon tomato puree
- juice of one lemon or lime
- 1 small bunch chopped coriander leaves
- salt and pepper to taste
- 1 tablespoon garam masala - make your own here
- Heat the ghee/oil in a large wok or pan.
- Pour in the turmeric, cumin, coriander powder, red chilli powder and tomato puree.
- Allow to sizzle for about twenty seconds and then add the garlic and ginger pastes.
- Let these fry for a further 30 seconds and then add the monkfish.
- With a metal spatula, move the fish pieces around in the pan. The fish should brown lightly in the ghee.
- When the fish is about 80% cooked through, add the curry sauce. I always warm the sauce before adding it to the other ingredients.
- Allow to cook for 3 to 5 minutes until the fish is cooked through and the curry sauce is hot. Stir in the coconut milk.
- Check for seasoning and sprinkle with salt and pepper to taste.
- Squeeze the lemon/lime juice over the top and garnish with freshly chopped coriander and garam masala. Serve immediately.
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