Monkfish Curry
Monk fish curry made with gentle spices, fresh ginger, crème fraiche and saffron.
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4
30 minutes
20 minutes
Stove top cooking
Ingredients
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2 monkfish tail fillets- skinned, deboned
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Salt Preparation for Monkfishish
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1-2 pinches of pink Himalayan salt- to scatter over fish
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Curry Sauce
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1 onion- finely sliced
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2cm ginger root- peeled, cut into thin matchsticks
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1 tsp Korean chilli powder (Gochugaru)
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½ tsp turmeric- or 2 tsp curry powder instead of the two above spices
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50g butter
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Generous pinch of saffron
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2 tbsp crème fraiche
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Approximately 100ml vegetable stock
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Garnish
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Fresh parsley- roughly chopped
Instructions
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Salt preparation for Monkfish:
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01 Monkfish needs firming up before cooking, otherwise it releases a lot of water whilst being cooked. Sprinkle the fillets generously with salt, chill for at least half an hour then rinse off the salt and pat dry.
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Prepare monkfish:
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02 After salt preparation, cut the fish into generous bite-sized chunks. Mix the Gochugaru, turmeric and small pinch of salt together and dip the monkfish pieces in the mix. Set aside.
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Prepare vegetables for curry sauce:
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03 Peel and finely slice the onion. Peel the ginger and cut it into thin matchsticks. Set aside.
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Make curry sauce & add monkfish:
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04 Melt the butter in a frying pan over medium-high heat. Add the sliced onion, and ginger matchsticks. Cook until soft. Now add the monkfish pieces. Sprinkle the saffron over the dish and turn the monkfish pieces over gently. Finely add the crème fraiche and the stock. Raise the heat and allow to gently bubble away for another 1-2 minutes. The monkfish does not take long to cook.
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Serve:
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05 Enjoy hot with rice and topped with chopped parsley.
Notes
if monkfish is hard to buy substitute with another firm white fish, such as cod fillet.
