Curried Monkfish Recipes

THAI MONKFISH CURRY

Steps:

• Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
• Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.

HOW TO MAKE MONKFISH CURRY JUST LIKE THEY DO AT THE FANCY INDIAN RESTAURANTS

Steps:

• Heat the ghee/oil in a frying pan.
• Stir in the garlic and ginger paste and let it sizzle for about 30 seconds.
• Pour in the turmeric, cumin, coriander powder, red chilli powder and mixed powder.
• Allow to sizzle for about twenty seconds and then add the tomato puree.
• Let these fry for a further 30 seconds and then add 1 to 2 ladles of base curry sauce. Only stir if the base sauce is sticking to the pan. The base will caramelise to the sides of the pan as it cooks. Stir this back in for additional flavour. Add more base sauce whenever your curry is looking dry.
• Add the monkfish pieces and coat then with the sauce to cook through.
• Allow to cook for 3 to 5 minutes until the fish is cooked through and the curry sauce is hot. Stir in the coconut milk.
• Check for seasoning and sprinkle with salt to taste.
• Squeeze the lemon/lime juice (if using) over the top and garnish with freshly chopped coriander and garam masala. Serve immediately.

SRI LANKAN-STYLE MONKFISH CURRY

Steps:

• Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt.
• Mix together to coat the fish, then leave in the fridge for at least 1 hour.
• Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
• To make your sauce, peel and finely slice the onions and garlic, peel and finely chop the ginger, then slice the chillies. Roughly chop the tomatoes, keeping them separate.
• Heat a large casserole pan over a medium-high heat and add a splash of oil, the onion, ginger, garlic, chillies and curry leaves. Cook for 5 to 10 minutes, or until the onion is softened and coloured.
• Smash the cardamom pods in a pestle and mortar, then stir them into the pan along with the mustard seeds, cumin, fenugreek and turmeric. Fry for 1 minute.
• Stir in the chopped tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water, then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.
• Add the monkfish to the sauce and simmer until the fish is cooked through and opaque. Remove and discard the cardamom pods, then serve with the rice on the side.

ROASTED MONKFISH WITH CURRIED LENTILS AND BROWNED BUTTER CAULIFLOWER

Steps:

• For sauce:
• Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
• For lentils and browned butter cauliflower:
• Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
• Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
• For gremolata:
• Mix parsley and lemon peel in bowl. Season with salt and pepper.
• For fish:
• Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.
• Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
• *Available at specialty foods stores and some supermarkets.

EASY MONKFISH CURRY RECIPE

Steps:

• Wash the Monkfish fillet very well under running tap water several times. Though Monkfish has no such distinct odor or fishy smell yet if you want you may dip the fish fillet in enough water with 2 tbsp vinegar and salt and leave it that way until you are done with the rest of the prep work.
• Pat dry the washed Monfish fillet and cut it into chunky pieces. Go for the size that you prefer. I used 2" inch nice and large chunks. The fillets shrink a bit while frying. Keep that in mind before dicing the fillets.
• Smear the fish fillets with 1/2 tsp turmeric powder and salt according to taste. Coat them well with the help of your fingers. I gently rub them until well coated.
• Set a Non stick pan over medium high heat. Add oil. When the oil becomes moderately hot gently release the flash marinated Monkfish fillets. Fry them both sides until the flesh begins to become opaque and they begin to shrink. It took me 3 mins approximately.
• Set aside the shallow fried fish fillets. Use the same pan and the same oil for the rest of the recipe.
• Lower the heat to medium. Allow the fish fried oil to cool down a bit otherwise the onion paste will burn and become bitter. This is very important.
• Add the mustard seeds and the curry leaves in the hot oil. Sizzle them for a few seconds or until the mustard begins to pop.
• Gently release the onion paste and sauté it for about 1 min.
• Next, add the ginger garlic paste. Mix well with the onion paste and fry them well until the raw aroma completely disappears and you see streaks of oil oozing out.
• Now, add the tomato puree. Stir well to mix. At this stage the masala paste in the pan will begin to bubble.
• Throw in all the dry spices. Mix well and fry everything very well until oil begins to leave the sides of the pan. You'll get a lovely aroma at this stage.
• Add the tomato paste and mix well. Fry everyhting for about 1 min.
• Reduce the heat and pour the coconut milk. Mix it vigorously with the rest of the ingredients until a smooth and silky lump free consistency is reached. Move the spatula briskly in clockwise direction to mix the coconut milk. Fry for 2-3 mins until you see streaks of oil appearing.
• Next, add 1 cup water. Give everything a very good mix. Cover and simmer the fish curry sauce on medium low heat. 5 mins is all you need. You will see oil floating at the top and the color of the curry sauce slightly changing and becoming darker and more lovely.
• It's time to add the shallow fried Monkfish fillets to the curry sauce. Add the fillets, coat them well with the sauce. Cover and simmer until the fish is completely cooked through. It took me another 3 mins approximately.
• Adjust the consistency of the fish curry sauce. Add more water if you prefer a thin sauce perfect for rice or reduce the water quantity and keep the suace a little thicker perfect to enjoy some cursty bread. Choice is yours enjoy!

CURRIED MONKFISH

Steps:

• Heat oil in a skillet over medium heat.
• Add onion and cook until they begin to soften, about 5 minutes.
• Add Garlic and cook for 1 minute.
• Add fish pieces to the skillet and season with a little salt and pepper.
• Cook, stirring, until the fish pieces lose thier translucency, about 3 minutes.
• Stir in curry powder followed by the tomatoes.
• Cook until bubbling hot.
• Reduce the heat and stir in the yogurt.
• Heat for 1 or 2 minutes, but do not boil.

CURRIED MONKFISH WITH APPLE AND DATE COMPOTE

Steps:

• Mix honey, mustard, curry and thyme in large bowl. Add fish pieces and toss to coat. Cover and refrigerate 2 hours.
• Melt 4 tablespoons butter in heavy large skillet over medium heat. Add apples and dates and sauté until apples are golden and almost tender, about 10 minutes. Add 1/2 cup water and simmer until thick syrup forms and apples are tender, about 5 minutes. Mix in vinegar. Season compote to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
• Melt remaining 2 tablespoons butter in another heavy large skillet over medium heat. Add fish and cook until just opaque in center, about 4 minutes per side. Transfer fish to plates.
• Meanwhile, stir compote over medium heat until warm. Spoon compote alongside fish and serve.

CURRIED MONKFISH (OR OTHER STURDY FISH)

Steps:

• heat oil in a skillet over medium heat
• Add Onion and cook until they begin to soften, about 5 minutes
• Add Garlic and cook for 1 minute
• Add fish pieces to the skillet and season with a little salt and pepper
• Cook, stirring, until the fish pieces lose their translucency, about 3 minutes
• Stir in Curry Powder followed by the tomatoes
• Cook until bubbling hot
• Reduce heat and stir in the yogurt