Sri Lankan-inspired monkfish curry
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This Sri Lankan inspired monkfish curry is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to table. The delicate, meaty texture of monkfish works beautifully with the warm spices and coconut milk, creating an aromatic sauce that's both comforting and exciting. Fresh ginger, which aids digestion and reduces inflammation, pairs perfectly with toasted mustard and cumin seeds for that authentic Sri Lankan flavor. What I love most is how forgiving this recipe is, whether you're a confident cook or still building your skills. Served over fluffy basmati rice with a squeeze of fresh lime, it's restaurant quality without the restaurant price tag.
Ella x
Ingredients
- 1½ tspground turmeric
- 2limes, zest and juice
- 600 gramsmonkfish fillets(cut into chunks)
- 2 tbspsunflower oil
- 2onions(finely sliced)
- 20curry leaves((fresh or dried))
- 30 gramsfresh root ginger(finely chopped)
- 2thai chilli(Thai green chillies, finely sliced)
- 2garlic cloves(finely sliced)
- 25 gramsfresh coriander(stalks and leaves separated, stalks finely chopped)
- 3cardamom pods(bashed)
- 1 tspblack mustard seeds
- 1 tspcumin seeds
- 1 tspfenugreek seeds
- 300 gramsno.1 red choice tomatoes(roughly chopped)
- 2 tsptamarind paste
- 400 mlscoconut milk
- 1basmati rice(to serve)
Detail level
Instructions
- 1
Put 1 tsp turmeric, the lime zest and juice and a large pinch of salt in a bowl with the monkfish. Coat well, then put in the fridge for 1-2 hours to marinate.
- 2
Heat the oil in a large pan over a medium-high heat and add the onions, curry leaves, ginger, chillies and garlic with a pinch of salt. Cook, stirring, for about 10 minutes until the onion has softened and slightly coloured.
- 3
Add the coriander stalks, cardamom pods, mustard seeds, cumin seeds, fenugreek seeds and remaining ½ tsp turmeric to the pan; fry for 1-2 minutes, until smelling fragrant. Stir in the chopped tomatoes, tamarind paste and coconut milk; season, then bring to the boil. Reduce the heat and simmer for 10 minutes, uncovered, stirring now and then. Add the monkfish and marinade to the sauce and simmer over a low heat for 4-8 minutes, until the fish is cooked through and opaque. Remove the cardamom pods. Divide the steamed basmati rice between bowls, then top with the curry and scatter over the coriander leaves.
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