Prep time:

Cooking time: 30 minutes

Total time:

Serves: 4

1tsp coriander seeds

1tsp turmeric

1tsp cumin seeds

1tsp dried red chilli

1tsp garam masala

2 sq cm piece root ginger, peeled and grated

4 garlic cloves, crushed

1tbsp tomato puree

200g chopped tomatoes

400ml coconut milk

1tbsp soft brown sugar

800g Firm white fish fillets, cut into chunks

2tbsp vegetable oil

1tbsp handful chopped coriander

This curry can be made with any firm white fish and if you make the sauce in advance and refrigerate overnight (or freeze until needed) it can be made very quickly. Add all the spices and oil to a heavy-based pan and fry lightly for 2-3 minutes. Add onion and cook for 5 mins until … Continue reading "Easy Monkfish curry"

This curry can be made with any firm white fish and if you make the sauce in advance and refrigerate overnight (or freeze until needed) it can be made very quickly.

  1. Add all the spices and oil to a heavy-based pan and fry lightly for 2-3 minutes.
  2. Add onion and cook for 5 mins until soft. 
  3. Add in the tomato puree, tomatoes, coconut milk and sugar and simmer for 15 minutes until the mixture thickens and reduces a little. At this stage, you can refrigerate or freeze the sauce until ready to use.
  4. Gently add the fish (try not to stir too much or less firm-fleshed fish will fall apart) and cook for a further 10 minutes, until the fish is just cooked through, but not overcooked.
  5. Garnish with fresh coriander leaves and serve with rice.

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

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