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.
You will need to make my base curry sauce before starting this recipe. You could try the small portion which is enough for this recipe or the large batch which will make many curries.
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