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.
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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
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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.