Monkfish Curry

Lemon and Cardamon Monkfish Curry

90 minutes Easy


500g of Skinned Monkfish
40972 1 TSP of Turmeric
5753 1 Lemon, Zest and Juice
1303 2 Limes, Zest and Juice
89336 ½ Tin of Coconut Milk
88425 Cardamom Seeds
81787 Sea Salt


For the sauce
5784 2 Onions (Finely Diced)
5754 Garlic (2 Cloves)
75505 Fresh Root Ginger (5cm Piece Peeled)
14169 2 Fresh Chillies
62570 Tomatoes on the Vine (10)
24654 Ground Nut Oil
88425 5 Cardamom Pods
75364 1 Teaspoons Mustard Seeds
572 1 Teaspoon Cumin Seeds
44059 1 Teaspoon Fennel Seeds
40972 ½ Teaspoon Turmeric
47659 1 Teaspoon Tamarind Paste


Place the monkfish in a bowl along with the turmeric, lemon, lime, cardamom seed, sea salt mix all together and marinate for at least an hour.


Sauce the onions, garlic, green chillies and  ginger with the oil and cook until soft. Then in a pestle and mortar smash the fennel seed, cumin seed and cardamom together. Remove the cardamom skins. Mix the spice blend in with the soft onions and gently heat up again. Dice up the tomatoes and add to the frying pan cook down, while cooking add the coconut milk, turmeric and tamarind paste, reduce down. Once the tomatoes have broken down and all resembles a thick spicy sauce add the marinated monkfish and turn down the heat to a gentle simmer. Cook for 5 minutes until the fish is firm.



Tags: castell howell, chef, Fish, food, menu, monkfish curry, recipe, seafood

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