Aromatic Fish Curry
July 31, 2017
"This curry has gentle heat from chilli, turmeric, ginger and mustard seeds, which is then balanced out with a little creamy coconut milk. Though this recipe indicates monkfish as the fish of choice, snapper, sea bass, halibut, cod, mahi-mahi and even sea scallops make great substitutions. Serve with some fluffy rice for the perfect meal."
- Serving Size: 1 (322.3 g)
- Calories 242.4
- Total Fat - 9.7 g
- Saturated Fat - 6 g
- Cholesterol - 49.6 mg
- Sodium - 63.7 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 3.2 g
- Sugars - 3 g
- Protein - 30.7 g
- Calcium - 77.4 mg
- Iron - 2.3 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.1 mg
Wash the monkfish cubes and leave to drain.
In a blender, pulse the tomatoes into a purée and set aside.
In a thick bottomed pan over a medium heat, heat enough oil to coat the bottom of the pan, then throw in the mustard seeds.
Once the seeds are crackling, add the fenugreek seeds followed by the curry leaves, ginger and sliced onions. Cook until the onions are golden, stirring occasionally.
Add the turmeric powder, sauté and add the puréed fresh tomatoes and hot water into the pan. Add the chilli, cumin and coriander powders.
Partially cover the pan and turn up the heat so that it starts to boil, leave for 20 minutes.
Turn down the heat, add the cubes of fish and allow to simmer for about 2 minutes. Stir the curry gently as it cooks, as the monkfish will cook quickly.
Add the coconut milk and salt to taste, and bring the curry back to the boil. Stir gently until combined and the fish is cooked, then remove from the heat. Sprinkle with chopped coriander, add salt to taste and serve immediately.
Tips & Variations
No special items needed.