Easy Monkfish Curry Food

EASY MONKFISH CURRY

Steps:

• Place the cubed monkfish into a bowl with the turmeric and mix well with your hands. Allow to marinade for about 10 minutes.
• In a large pan or wok, heat the oil over medium-high heat. When hot, add the curry leaves and fry for about 20 seconds or until fragrant.
• Throw in the chopped onion and fry until translucent and lightly browned. That should take about 3 to 5 minutes.
• Add the garlic and ginger paste along with the chopped green chilli peppers.
• Stir in the cumin and coriander powder and stir to combine.
• Now pour in the coconut milk and bring to a bubble.
• Add the kokum berries and simmer for about 5 minutes.
• Add the halved chili peppers followed by monkfish, block coconut and the tomatoes. Stir it all into the mixture.
• Allow the monkfish to cook through in the sauce. This should take about 5 minutes.
• Add salt and pepper to taste and sprinkle with chopped coriander.
• I like to serve this monkfish curry with plain white rice because nothing more is needed.
• Simply pour the monkfish curry into warmed bowls and enjoy.

EASY MONKFISH CURRY RECIPE

Steps:

• Wash the Monkfish fillet very well under running tap water several times. Though Monkfish has no such distinct odor or fishy smell yet if you want you may dip the fish fillet in enough water with 2 tbsp vinegar and salt and leave it that way until you are done with the rest of the prep work.
• Pat dry the washed Monfish fillet and cut it into chunky pieces. Go for the size that you prefer. I used 2" inch nice and large chunks. The fillets shrink a bit while frying. Keep that in mind before dicing the fillets.
• Smear the fish fillets with 1/2 tsp turmeric powder and salt according to taste. Coat them well with the help of your fingers. I gently rub them until well coated.
• Set a Non stick pan over medium high heat. Add oil. When the oil becomes moderately hot gently release the flash marinated Monkfish fillets. Fry them both sides until the flesh begins to become opaque and they begin to shrink. It took me 3 mins approximately.
• Set aside the shallow fried fish fillets. Use the same pan and the same oil for the rest of the recipe.
• Lower the heat to medium. Allow the fish fried oil to cool down a bit otherwise the onion paste will burn and become bitter. This is very important.
• Add the mustard seeds and the curry leaves in the hot oil. Sizzle them for a few seconds or until the mustard begins to pop.
• Gently release the onion paste and sauté it for about 1 min.
• Next, add the ginger garlic paste. Mix well with the onion paste and fry them well until the raw aroma completely disappears and you see streaks of oil oozing out.
• Now, add the tomato puree. Stir well to mix. At this stage the masala paste in the pan will begin to bubble.
• Throw in all the dry spices. Mix well and fry everything very well until oil begins to leave the sides of the pan. You'll get a lovely aroma at this stage.
• Add the tomato paste and mix well. Fry everyhting for about 1 min.
• Reduce the heat and pour the coconut milk. Mix it vigorously with the rest of the ingredients until a smooth and silky lump free consistency is reached. Move the spatula briskly in clockwise direction to mix the coconut milk. Fry for 2-3 mins until you see streaks of oil appearing.
• Next, add 1 cup water. Give everything a very good mix. Cover and simmer the fish curry sauce on medium low heat. 5 mins is all you need. You will see oil floating at the top and the color of the curry sauce slightly changing and becoming darker and more lovely.
• It's time to add the shallow fried Monkfish fillets to the curry sauce. Add the fillets, coat them well with the sauce. Cover and simmer until the fish is completely cooked through. It took me another 3 mins approximately.
• Adjust the consistency of the fish curry sauce. Add more water if you prefer a thin sauce perfect for rice or reduce the water quantity and keep the suace a little thicker perfect to enjoy some cursty bread. Choice is yours enjoy!

SUPER-QUICK FISH CURRY

Steps:

• Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock.
• Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan

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.