Monkfish Curry

Directions

1. 1

   Heat a pan with the coconut oil over medium heat, then add the mustard seeds, cumin seeds, and curry leaves. Let them sizzle for a few seconds before adding the chopped shallots.

2. 2

   Cook until the shallots soften and become translucent.

3. 3

   Stir in the garlic paste and ginger paste, sautéing until the onions turn golden brown.

4. 4

   Add the chopped tomatoes and cook until they break down and starts to become a wet paste.

5. 5

   Mix in the ground spices: turmeric, chili, garam masala, and coriander powder. Stir everything together for a few seconds until the spices release their aroma.

6. 6

   Pour in the warm water and allow it to simmer for 2-3 minutes.

7. 7

   Add the coconut milk and season with salt to taste, bringing the mixture back to a gentle simmer. You could add a small splash of soy or fish sauce to add a bit more flavour if you want.

8. 8

   Carefully add the monkfish pieces to the curry sauce and cook for 3-4 minutes, or until the fish is cooked through.

9. 9

   Finally, stir in the tamarind paste and green chilies. Let the curry cook for another 1-2 minutes before turning off the heat. Finish with a sprinkle of fresh coriander.