Ingredients
- 1 3/4 pounds monkfish (fillet, cut into cubes or equivalent fish)
- 4 (1 1/2 pounds) tomatoes (roughly chopped)
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon mustard seeds
- 2 curry leaves
- Ginger root (1 inch piece ginger, cut into julienne)
- 1 yellow onion, finely sliced
- 1/2 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 6 3/4 ounces water, hot
- 4 teaspoon ground coriander
- 3 1/2 ounces coconut milk
- Coriander leaves (1 1/3 handfuls, chopped)
- Salt
- Vegetable oil
How to Make
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Step 1: Wash the monkfish cubes and leave to drain.
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Step 2: In a blender, pulse the tomatoes into a purée and set aside.
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Step 3: 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.
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Step 4: 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.
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Step 5: Add the turmeric powder, sauté and add the puréed fresh tomatoes and hot water into the pan. Add the chilli, cumin and coriander powders.
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Step 6: Partially cover the pan and turn up the heat so that it starts to boil, leave for 20 minutes.
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Step 7: 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.
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Step 8: 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.
We hope you enjoy this recipe!
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