Monkfish Curry

Ingredients

• 500 gram Monkfish fillet (About 17.6oz ( Cut into medium bite-size pieces ) )
• 3-4 Shallot onion (Finely chopped)
• 1 tbsp Garlic paste (Or finely grated garlic)
• 1/2 tbsp Ginger paste (Or finely grated ginger)
• 1-2 Tomato (Finely chopped )
• 4-5 Green chilli (Cut 1/2 inch pieces or thin slices)
• handful Coriander (Roughly chopped)
• 200 ml Coconut milk (Full cream/full fat)
• 10-12 Curry leaves (Optional , see details in note)
• 1 1/2 tsp Salt (Or adjust salt to taste)
• 2 tsp Tamarind paste (See details in note)
• 2-3 tbsp Oil (Vegetable oil or , peanut, canola, etc)
• 1 cup Water (Warm water)
• 1 1/2 tsp Kashmiri chilli powder (See details in note)
• 1 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Garam masala (Or choice of curry powder)
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds (Zeera/Jeera seeds)

Instructions

1. 1

   Heat the pan to medium heat, add mustard seeds, cumin seeds, and curry leaves. Let them sizzle for a few seconds, then add chopped shallots and cook until soft and translucent.

2. 2

   Next, garlic paste and ginger paste and continue sautee until the onions are brown. Then add the chopped tomatoes and cook until the tomatoes are reduced and oil separates.

3. 3

   Add ground spices, turmeric, chilli, garam masala, and coriander powder. Stir it well for a few seconds until fragrant.

4. 4

   Pour the warm water in and let it simmer for 2-3 minutes. Then add the coconut milk and salt to taste. Bring it to a simmer.

5. 5

   Now, place the monkfish pieces in the curry sauce and cook for 3-4 minutes or until cooked through.

6. 6

   Stir in tamarind juice and green chillies. Let it cook for another 1-2 minutes. Turn off the heat and finish with coriander.

7. 7

   Transfer to a serving plate and serve with plain basmati rice, naan, or chapati.