Upgrade your curry night with our freshly-caught monkfish fillets for a heartier treat with a meaty bite full of fragrant flavours from Kerala.
Put your spice mixing skills to the test with our Keralan curry recipe below and if you're into a no-effort cheat sauce, we have the ultimate hack and curry kit below too (you're welcome).
Ingredients for 2-3 people:
For the fish
- 250-300g of monkfish fillets
For the homemade curry sauce:
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1/4 tbsp of finely grated ginger
- 1 tomato finely chopped
- 1/2 green chilli, chopped in thin slices
- handful of Coriander, chopped
- 100 ml coconut milk
- 5 curry leaves
- 1 tsp tamarind paste
- 2 tbsp vegetable oil
- 1dl of warm water
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
For the no-effort cheat sauce: we recommend "The Spice Tailor Keralan Coconut Indian Curry Sauce Kit" which includes all the spices and sauce for a meal in 10min.
For garnish:
- Handful of fresh coriander, chopped
- Naan bread
Method:
- If masking your sauce from scratch: Drop the mustard seeds, cumin seeds, and curry leaves in a pan heated at medium heat for a minute to release the spices, then add the onion to cook until soft and transparent. Then add the garlic and ginger for a couple of minutes before adding the chopped tomato for another couple of minutes. Finally mix in the ground spices, turmeric, chilli, garam masala, and coriander powder cooking for a minute until fragrant, then add the coconut milk and let simmer until you're just about to get the creamy consistency wishes. Season with salt to taste if needed. Jump to step 3.
- If using the Keralan coconut curry sauce kit: prepare the sauce as per pack instructions and add an extra splash of water or vegetable broth if you like your curry a little more liquid
- Slice your monkfish fillets into small cubes and delicately scatter them in the sauce to simmer until cooked through, about 5 minutes
- Serve in deep bowls with coriander as garnish and with rice and naan bread to mop the sauce
- Enjoy!
