Simple Monkfish Curry
A beautiful blend of spices and flavors that brings the essence of coastal cuisine right to your kitchen.
Servings: 4 servings
Equipment
- Skillet
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 500 grams Monkfish fillets Cut into bite-sized pieces.
- 400 ml Coconut Milk Full-fat for creaminess.
- 1 medium Onion Finely chopped.
- 4 cloves Garlic Minced.
- 1 inch Ginger Grated.
- 2 tablespoons Tomato Paste
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Chili Powder Adjust to taste.
- to taste Salt
- 1 handful Fresh Cilantro For garnish.
- 1/2 lemon Lemon Juice Juice of half a lemon.
Instructions
- Prepare your ingredients: chop the onion, mince the garlic, grate the ginger, and cut the monkfish into bite-sized pieces.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for 5–7 minutes until translucent.
- Add the minced garlic and grated ginger to the skillet. Cook for 1–2 minutes, stirring constantly.
- Add the tomato paste and cook for 2–3 minutes to intensify the flavor.
- Sprinkle in the turmeric, cumin, coriander, and chili powder. Stir and toast for 1–2 minutes.
- Pour in the coconut milk and stir to combine. Allow to simmer, stirring occasionally.
- Season with salt and add lemon juice. Adjust seasoning to taste.
- Gently add the monkfish pieces to the sauce and simmer for about 10 minutes until cooked through.
- Remove from heat and garnish with fresh cilantro leaves.
- Serve hot over rice or with naan bread.
Notes
For variations, consider adding vegetables like bell peppers or zucchini, or experiment with different spices.