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Kit Perera’s Monkfish Curry

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Ingredients

For The Fish
1 Tbsp Olive Oil
1/2 of Each Turmeric, Paprika and Curry Powder
800g Monkfish Fillets Cut Into Large Chunks
For The Curry
3 Tbsp Olive Oil
1 tsp Mustard Seeds
1 Sprig Fresh Curry Leaves
1 Large Onion Finely Chopped
1 tsp each Crushed Garlic and Ginger
2 tsp Curry Powder
1/2 tsp Turmeric
1/2 tsp Paprika
300ml Light Coconut Milk
Salt To Taste
2 Fresh Chillies Split Lengthways but not cut all the way
Kit's Curry Powder
3 Tbsp Coriander Seeds
2 Tbsp Cumin Seeds
2 tsp Fennel Seeds
1/2 Cinnamon Quill Broken into Pieces
1/2 tsp Cloves
1/2 tsp Cardamon Seed
2 Tbsp Dried Curry Leaves if using fresh curry leaves, you can dry these in a frying pan over low heat for 2-3 minutes

Kit Perera’s Monkfish Curry

  • Medium

Ingredients

  • For The Fish

  • For The Curry

  • Kit's Curry Powder

Directions

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Serves 4 

Prep time 15 mins 

Cooking time 30 mins 

 

Nutritional Information  

Serving size approximately 300 grams 

 

Average quantity per serving: 

Energy 1410kJ (337 kcal), Protein 37.7g, Fat total 17.1g – saturated 6.6g, Carbohydrate 6.4g – sugars 5.8g, Sodium 253mg

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Steps

1
Done

For the fish, place the olive oil and spices in a bowl with the monkfish fillets. Mix well and set aside.

2
Done

For the curry, heat olive oil in a saucepan over moderate heat. Add mustard seeds and allow them to pop. Add the curry leaves and onion and fry until golden, then add the garlic, ginger, curry powder and spices and stir-fry for 1 minute.

3
Done

Add the coconut milk, mix well and season with salt. Cook for 4-5 minutes, stirring constantly. Add the fish and chillies, mix well and cook for 20 minutes. Serve with steamed brown basmati rice.

4
Done

Kit's Curry Powder

In a heavy-based frying pan over low heat, separately dry roast the coriander, cumin and fennel seeds, stirring constantly until each becomes fairly dark brown, but not burnt. Set aside.

5
Done

Using a spice grinder or a blender, blend the roasted spices on high speed with the cinnamon, cloves and cardamom and curry leaves to a fine powder.

6
Done

Put in a bowl and mix well before transferring to an airtight container.

The Cafe

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