Next recipe on Bord Bia's seafood campaign is the marvellous monkfish curry.
You could make the sauce in advance and store it in the fridge. When you are ready to finish it off, just heat the sauce and add in the fish. It will probably taste even better.
Serves: four.
Time: 45 minutes.
Ingredients:
700g monkfish fillets, skinned, boned, and cut into cubes.
Two tablespoons of rapeseed or olive oil.
One onion, finely chopped.
Two garlic cloves, peeled, and chopped.
3cm piece of ginger, peeled, and finely chopped.
½ teaspoon of mustard seeds.
400g tin of chopped tomatoes.
400ml of low fat coconut milk.
Two curry leaves.
One handful of coriander leaves, chopped.
Spice mix:
One teaspoon of chilli powder.
One teaspoon of ground cumin.
½ teaspoon of ground turmeric.
One teaspoon of fennel seeds.
Two teaspoons of ground coriander.
To serve: Rice or noodles and a salad.
To make the sauce: Add a tablespoon of oil to a thick bottomed pan over a medium heat. Add the onion, garlic and ginger and cook gently for about 15 minutes until the onion softens. Then add the mustard seeds and cook for another minute or two until they begin to crackle.
Add the spice mix ingredients to the pan and stir them into the mixture. Cook for a couple of minutes then add the chopped tomatoes, coconut milk and curry leaves.
Bring to a simmer and cook for about 10 minutes until the sauce thickens. Then add the cubes of fish and simmer very gently for another three to five minutes. Remove from the heat. Taste and season.
To serve: Remove the curry leaves and sprinkle with chopped coriander. Serve immediately with rice or noodles and a salad.
