Restaurant-style Monkfish Curry

Restaurant-style Monkfish Curry is a modern British recipe for a classic British Indian Restaurant (BIR) curry of monkfish in a spiced base curry sauce gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Restaurant-style Monkfish Curry.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

Rating:

Tags : Curry BIR Curries Spice Recipes Fusion Recipes British Recipes

Indian (often actually Bengali) restaurants have now been a feature of the British high street since the 1970s and as often happens they are moving upmarket. This recipe for a monkfish curry is of the type served by some of the best restaurants in the UK. Serve with some good, chilled, white wine and this is an excellent Valentine's meal for two. This is a modern BIR (British Indian Restaurant) curry dish. I've made this before with dogfish (rock salmon) but this is a more upmarket version with monkfish.

Ingredients:

2 tbsp ghee or vegetable oil
1 tbsp ginger-garlic paste
1 tsp red chilli powder (or to taste)
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp coriander powder
1 tbsp mixed powder
60ml tomato purée
300ml hot base curry sauce
300g monkfish tail cut into bite-sized pieces
60ml thick coconut milk
1 tsp methi (dried fenugreek) leaves
1/2 tsp garam masala
2 tbsp chopped coriander leaves (cilantro)
Juice of 1/2 lemon (optional)
Salt, to taste

Method:

Place a frying pan over medium heat. Once hot add the ghee/oil followed by the ginger-garlic paste. Stir and sizzle for 30 seconds then scatter over the turmeric, cumin, coriander powder, red chilli powder and mixed powder.

Fry for 20 seconds then stir in the tomato purée. Continue frying whilst stirring for a further 30 seconds 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 into the for additional flavour. Add more base sauce whenever your curry is looking dry.

Now add in the monkfish pieces and coat then with the sauce to cook through. Allow everything to cook for 3 to 5 minutes until the fish is cooked through and the curry sauce is hot. Stir in the coconut milk.

Adjust the seasoning to taste then squeeze the lemon/lime juice. Turn into a warmed serving bowl and garnish with freshly chopped coriander and garam masala.

Serve immediately.