Monkfish Curry
Monkfish Curry



  • 4 tbsp oil
  • 2 tbsp coriander seeds
  • ½ tsp each fenugreek, mustard and fennel seeds
  • 3 chopped red chillies, seeds removed
  • 1 sliced onion
  • 2 tbsp tamarind paste
  • 10 dried curry leaves
  • 2 chopped green chillies, seeds removed
  • ½ tsp ground turmeric
  • 3 sliced garlic cloves
  • 1 tsp sugar
  • 4 x 100g monkfish steaks or similar
  • Steamed rice, to serve
  • Heat half the oil in a frying pan and toss in the coriander, fenugreek and fennel seeds, and chopped red chillies. Fry for 3 mins, then add the onion and fry for 5 mins more. Leave to cool. Once cooled, toss the lot into a food processor with the tamarind and blitz until smooth.
  • Add the rest of the oil to another frying pan, and fry the mustard seeds until popping. Stir in the curry leaves, green chillies, turmeric and garlic, then mix in your spice paste and stir well. Add 50ml of water, season with salt and sugar, and bring to a simmer for 5 mins. Add the fish to the pan and cook for 10 mins, then serve with steamed rice.
40 mins
4 serving

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