Curried Monkfish Food

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.

THAI MONKFISH CURRY

Steps:

• Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
• Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.

ROASTED MONKFISH WITH CURRIED LENTILS AND BROWNED BUTTER CAULIFLOWER

Steps:

• For sauce:
• Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
• For lentils and browned butter cauliflower:
• Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
• Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
• For gremolata:
• Mix parsley and lemon peel in bowl. Season with salt and pepper.
• For fish:
• Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.
• Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
• *Available at specialty foods stores and some supermarkets.

CURRIED MONKFISH

Steps:

• Heat oil in a skillet over medium heat.
• Add onion and cook until they begin to soften, about 5 minutes.
• Add Garlic and cook for 1 minute.
• Add fish pieces to the skillet and season with a little salt and pepper.
• Cook, stirring, until the fish pieces lose thier translucency, about 3 minutes.
• Stir in curry powder followed by the tomatoes.
• Cook until bubbling hot.
• Reduce the heat and stir in the yogurt.
• Heat for 1 or 2 minutes, but do not boil.

MONKFISH WITH CURRY OIL

Steps:

• Heat oil over medium-high heat in a large nonstick skillet.
• Salt and pepper the fish and add to skillet.
• Sear fish until brown on all sides, about 5-8 minutes depending on thickness, and remove from pan.
• Lower heat and scrape brown bits off pan bottom.
• Add curry powder and cook about 2 minutes or until fragrant.
• Return heat to medium-high and add green tea, honey, and cayenne.
• Bring to a simmer and add fish back to pan.
• Cook until sauce is thick and syrupy.
• Serve immediately.

CURRIED MONKFISH WITH APPLE AND DATE COMPOTE

Steps:

• Mix honey, mustard, curry and thyme in large bowl. Add fish pieces and toss to coat. Cover and refrigerate 2 hours.
• Melt 4 tablespoons butter in heavy large skillet over medium heat. Add apples and dates and sauté until apples are golden and almost tender, about 10 minutes. Add 1/2 cup water and simmer until thick syrup forms and apples are tender, about 5 minutes. Mix in vinegar. Season compote to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
• Melt remaining 2 tablespoons butter in another heavy large skillet over medium heat. Add fish and cook until just opaque in center, about 4 minutes per side. Transfer fish to plates.
• Meanwhile, stir compote over medium heat until warm. Spoon compote alongside fish and serve.