Monkfish curry recipe with a curry sauce that can be made in advance. Simply add the diced monkfish shortly before you’re ready to serve.
Ingredients
5-6tbsp sunflower oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1 Thai green chilli (or to taste), finely sliced
1 1/2tsp ground turmeric
4 generous handfuls coriander leaves, roughly chopped
750g tomatoes, peeled and chopped
100ml double cream
550g frozen petits pois
1kg trimmed monkfish fillet
To serve:
Saffron rice
Method
You can make the sauce in advance and add the diced monkfish shortly before you’re ready to serve.
Set a wide-based saucepan over a medium-low heat. Heat the sunflower oil and add the onions, garlic and chilli. Fry for 8-10 minutes, or until the onion is soft and golden, then stir in the turmeric and half the coriander leaves. Cook for 2-3 minutes, then mix in the chopped tomatoes. Season with salt and freshly ground black pepper. Cook briskly, stirring regularly, for 10 minutes, or until the tomatoes form a thick paste and start to release a little oil.
Stir in the cream and 300ml water. Bring to the boil, then add the peas. Return to the boil, cover and simmer for 10 minutes, or until the peas are soft. It can all be prepared in advance up to this point.
While the peas are cooking, remove any cartilage or fine black-flecked skin from the monkfish fillets and cut into 2.5cm chunks. Add to the pan and cook gently for about 5-6 minutes, or until the fish turns white and tender. Stir in the remaining coriander leaves, season to taste and serve.
