Monkfish Curry Recipes

HOW TO MAKE MONKFISH CURRY JUST LIKE THEY DO AT THE FANCY INDIAN RESTAURANTS

Steps:

• Heat the ghee/oil in a frying pan.
• Stir in the garlic and ginger paste and let it sizzle for about 30 seconds.
• Pour in the turmeric, cumin, coriander powder, red chilli powder and mixed powder.
• Allow to sizzle for about twenty seconds and then add the tomato puree.
• Let these fry for a further 30 seconds and then add 1 to 2 ladles of base curry sauce. Only stir if the base sauce is sticking to the pan. The base will caramelise to the sides of the pan as it cooks. Stir this back in for additional flavour. Add more base sauce whenever your curry is looking dry.
• Add the monkfish pieces and coat then with the sauce to cook through.
• Allow to cook for 3 to 5 minutes until the fish is cooked through and the curry sauce is hot. Stir in the coconut milk.
• Check for seasoning and sprinkle with salt to taste.
• Squeeze the lemon/lime juice (if using) over the top and garnish with freshly chopped coriander and garam masala. Serve immediately.

EASY MONKFISH CURRY RECIPE

Steps:

• Wash the Monkfish fillet very well under running tap water several times. Though Monkfish has no such distinct odor or fishy smell yet if you want you may dip the fish fillet in enough water with 2 tbsp vinegar and salt and leave it that way until you are done with the rest of the prep work.
• Pat dry the washed Monfish fillet and cut it into chunky pieces. Go for the size that you prefer. I used 2" inch nice and large chunks. The fillets shrink a bit while frying. Keep that in mind before dicing the fillets.
• Smear the fish fillets with 1/2 tsp turmeric powder and salt according to taste. Coat them well with the help of your fingers. I gently rub them until well coated.
• Set a Non stick pan over medium high heat. Add oil. When the oil becomes moderately hot gently release the flash marinated Monkfish fillets. Fry them both sides until the flesh begins to become opaque and they begin to shrink. It took me 3 mins approximately.
• Set aside the shallow fried fish fillets. Use the same pan and the same oil for the rest of the recipe.
• Lower the heat to medium. Allow the fish fried oil to cool down a bit otherwise the onion paste will burn and become bitter. This is very important.
• Add the mustard seeds and the curry leaves in the hot oil. Sizzle them for a few seconds or until the mustard begins to pop.
• Gently release the onion paste and sauté it for about 1 min.
• Next, add the ginger garlic paste. Mix well with the onion paste and fry them well until the raw aroma completely disappears and you see streaks of oil oozing out.
• Now, add the tomato puree. Stir well to mix. At this stage the masala paste in the pan will begin to bubble.
• Throw in all the dry spices. Mix well and fry everything very well until oil begins to leave the sides of the pan. You'll get a lovely aroma at this stage.
• Add the tomato paste and mix well. Fry everyhting for about 1 min.
• Reduce the heat and pour the coconut milk. Mix it vigorously with the rest of the ingredients until a smooth and silky lump free consistency is reached. Move the spatula briskly in clockwise direction to mix the coconut milk. Fry for 2-3 mins until you see streaks of oil appearing.
• Next, add 1 cup water. Give everything a very good mix. Cover and simmer the fish curry sauce on medium low heat. 5 mins is all you need. You will see oil floating at the top and the color of the curry sauce slightly changing and becoming darker and more lovely.
• It's time to add the shallow fried Monkfish fillets to the curry sauce. Add the fillets, coat them well with the sauce. Cover and simmer until the fish is completely cooked through. It took me another 3 mins approximately.
• Adjust the consistency of the fish curry sauce. Add more water if you prefer a thin sauce perfect for rice or reduce the water quantity and keep the suace a little thicker perfect to enjoy some cursty bread. Choice is yours enjoy!

COCONUT-CURRY MONKFISH SOUP

Steps:

• Heat oil in a large straight-sided skillet over medium. When oil shimmers, add onion, bell pepper, ginger, and cilantro stems; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 12 to 15 minutes. Add curry; cook until fragrant, about 1 minute. Add vinegar; boil until mostly evaporated. Add coconut milk and clam juice; bring to a simmer.
• Generously season fish with salt and pepper; stir into skillet. Reduce heat to medium-low. Cook at a bare simmer, stirring gently a few times, until just cooked through but not falling apart, about 4 minutes. Ladle into bowls with rice, top with cilantro leaves and chile, and serve.

THAI MONKFISH CURRY

Steps:

• Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
• Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.

MONKFISH WITH CURRY OIL

Steps:

• Heat oil over medium-high heat in a large nonstick skillet.
• Salt and pepper the fish and add to skillet.
• Sear fish until brown on all sides, about 5-8 minutes depending on thickness, and remove from pan.
• Lower heat and scrape brown bits off pan bottom.
• Add curry powder and cook about 2 minutes or until fragrant.
• Return heat to medium-high and add green tea, honey, and cayenne.
• Bring to a simmer and add fish back to pan.
• Cook until sauce is thick and syrupy.
• Serve immediately.