Monkfish curry
Monkfish is the fish to reach for in a curry because its dense, meaty flesh holds its shape in a simmering sauce where a flaky white fish would collapse. Ask us to trim the grey membrane, which tightens and turns rubbery if left on, and to cut the tail into chunks. It goes into the sauce near the end and keeps a firm, almost lobster-like bite.
Ingredients
- 600g monkfish tail, membrane removed, cut into 3cm chunks (ask the counter to trim the membrane and cut into chunks, free)
- 1 x 400ml tin coconut milk
- 1 x 400g tin chopped tomatoes
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 1 tbsp grated ginger
- 2 tbsp curry paste, or 1 tbsp each ground coriander and cumin with ½ tsp turmeric and chilli to taste
- 2 tbsp oil
- juice of ½ lime
- a handful of coriander, chopped
- salt
Method
- Heat the oil in a wide pan and soften the onion for 6 to 8 minutes until golden.
- Add the garlic, ginger and curry paste or spices and cook for 2 minutes until fragrant.
- Pour in the tomatoes and coconut milk, season with salt and simmer for 10 minutes until the sauce thickens slightly.
- Season the monkfish and lower the chunks into the sauce in a single layer. Simmer gently for 8 to 10 minutes, turning once, until the fish turns just opaque and firm.
- Stir through the lime juice and half the coriander. Scatter over the rest and serve.
To serve: Basmati rice or naan, and a cucumber raita to cool it. To drink, a chilled lager or an off-dry Riesling. Huss, also sold as rock salmon, is another firm fish that holds its shape in a curry.
Shop this recipe: monkfish and salmon. Cut to order at the counter, filleting free.
