Try this monkfish curry recipe the spice flavours of the curry and the sweet coconut pair very well with this delicious firm fish.
Monkfish has a splendid meaty, firm texture and the flesh is a lovely pure white. Overall the whole fish has an extraordinary appearance, a wide flattened head, fierce looking teeth and much narrower body that tapers to the tail fins. In fact once the head is removed all the remaining part is known as the tail. The tail part contains a single cartilaginous bone that can be easily removed for you in the shop.
Ingredients For Monkfish Curry
500g monkfish, cut into 2.5cm chunks from Walter Purkis & Sons
2tbsp vegetable oil
3 onions, finely chopped
3cm piece ginger, peeled and grated
3 cloves garlic, finely chopped
8 curry leaves
2 red chillies, finely chopped
2 green chillies, finely chopped
½tsp ground cumin
1tsp ground coriander
2cm tamarind (soaked in 50ml warm water)
400ml reduced-fat coconut milk
300g long grain rice
Chopped fresh coriander, to garnish
Cooking Method For Monkfish Curry
Heat the oil in a large pan over a medium heat, then add the onions, ginger, garlic and curry leaves. Cook for about 5 minutes, until the onions are browned, then add the chillies, cumin and coriander. Cook for 1-2 minutes then add 150ml water.
Mash the tamarind in the water, remove any seeds, then add to the pan. Simmer until thickened.
Add the monkfish to the pan. Pour in the coconut milk and bring to the boil, then turn down to a gentle simmer. Season with salt and pepper and allow to cook gently for 5-10 minutes or until the fish is just cooked.
While the curry is simmering, cook the rice according to the pack instructions, then drain. Serve the rice with the monkfish curry and garnish with a little fresh coriander. Eat right away.
This monkfish curry stir fry recipe comes from www.fishisthedish.co.uk – give them a visit for more spicy fish recipes.