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Sri Lankan-style monkfish curry
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Total Time:
55 minutes
Ingredients:
  • 3 cardamom pods
  • 500 g monkfish skinned, deboned (your fishmonger can do this for you), from sustainable sources
  • 1 teaspoon ground turmeric
  • 2 limes
  • 200 g brown rice
  • 1 x 400 ml tin of light coconut milk
  • 2 cloves of garlic
  • 5cm piece of ginger
  • 2 fresh green chillies
  • 10 ripe medium tomatoes, on the vine
  • groundnut oil
  • 1 small handful of fresh curry leaves
  • 2 teaspoons brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • ½ teaspoon ground turmeric
  • 1 knob of tamarind paste or 1 teaspoon tamarind syrup
Instructions:
  • Cut monkfish into large pieces and place in a non-reactive bowl. Add turmeric, lime zest, lime juice, and a pinch of sea salt. Toss to coat and refrigerate for at least 1 hour. Cook rice in a pan with 100ml coconut milk and 300ml salted water as per package instructions. For the sauce, slice onions, peel and chop ginger, and slice chillies. Chop tomatoes. Heat oil in a casserole pan, add onions, ginger, garlic, chillies, and curry leaves. Cook until onions are soft. Crush cardamom pods and add them to the pan with mustard seeds, cumin, fenugreek, and turmeric. Cook for 1 minute. Add tomatoes, tamarind paste, remaining coconut milk, and water. Simmer for 10 minutes. Add monkfish to the sauce and cook until opaque. Discard cardamom pods and serve with rice.

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