Prawn And Monkfish Curry Recipes

SRI LANKAN-STYLE MONKFISH CURRY

Steps:

• Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt.
• Mix together to coat the fish, then leave in the fridge for at least 1 hour.
• Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
• To make your sauce, peel and finely slice the onions and garlic, peel and finely chop the ginger, then slice the chillies. Roughly chop the tomatoes, keeping them separate.
• Heat a large casserole pan over a medium-high heat and add a splash of oil, the onion, ginger, garlic, chillies and curry leaves. Cook for 5 to 10 minutes, or until the onion is softened and coloured.
• Smash the cardamom pods in a pestle and mortar, then stir them into the pan along with the mustard seeds, cumin, fenugreek and turmeric. Fry for 1 minute.
• Stir in the chopped tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water, then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.
• Add the monkfish to the sauce and simmer until the fish is cooked through and opaque. Remove and discard the cardamom pods, then serve with the rice on the side.

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.

MONKFISH AND PRAWN PILAU RECIPE

Steps:

• Heat the butter and olive oil in a large deep frying pan. Add the onion and cook for 3-4 mins until softened but not browned.
• Meanwhile, soak the saffron strands in 60ml (4tbsp) boiling water for 5 mins then add the wine and stock.
• Add the rice to the pan and cook for 1 min then stir in the saffron flavoured liquid.
• Cover and simmer for 20 mins, stirring occasionally until nearly all the liquid has been absorbed.
• Add the monkfish, raw prawns and peas to the pan. Cover and cook for a further 10-15 mins until the fish is cooked through and the prawns are pink. Stir the pilau gently every 5 mins and add a little more stock or water if necessary.
• Season with salt and freshly ground black pepper and add a squeeze of lemon juice. Serve garnished with the fresh chopped dill.