This simple, flavoursome curry is just the tonic for a weeknight.
The meaty texture of monkfish means it won't break up into small flakes, although you still need to be careful not to overcook it.
Always ask your fishmonger to trim the monkfish and remove the skin and membrane from the fillets. If you can't source monkfish, tiger prawns or even scallops can be used instead. Served with saffron-flavoured basmati rice, it's a perfect midweek dinner.
MONKFISH CURRY
Serves 4
3tbsp vegetable oil
2 large trimmed monkfish fillets
0.5tsp mustard seeds
0.5tsp fenugreek seeds
2 curry leaves
30g peeled ginger, cut into matchsticks
1 onion, finely sliced
4 tomatoes, roughly chopped
A pinch of salt
1tsp chilli powder
1tsp ground cumin
4tsp ground coriander
0.5tsp ground turmeric
300ml water
200ml coconut milk
1 small bunch of chopped coriander
Cut each of the monkfish fillets into six even slices then place a thick-bottomed pan over a moderate heat and add the vegetable oil. When the oil is hot, add the mustard seeds.
When the seeds start to crackle add the fenugreek seeds, followed by the curry leaves, ginger and onion. Cook, stirring occasionally, until the onions are golden brown.
Next, add the tomatoes, a good pinch of salt and the chilli, cumin, coriander and turmeric. Pour in the water. Turn up the heat so the curry starts to simmer and leave to cook for 15-20 minutes.
Turn down the heat, add the monkfish and cook for a further 2-4 minutes, stirring the curry gently as it cooks and making sure the monkfish doesn't cook too quickly.
Add the coconut milk and bring the curry back to a simmer. Stir gently until combined and the fish is cooked, then remove the pan from the heat.
Sprinkle with chopped coriander, check the seasoning and serve immediately with saffron-flavoured basmati rice.
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