Monkfish, tamarind and tomato curry recipe

Monkfish, tamarind and tomato curry recipe

I first ate this monkfish, tamarind and tomato curry recipe on a boat on the backwaters of Kerala, a series of interconnected lagoons and rivers. The fish had been freshly-caught and this rich and tangy tomato and tamarind curry really brought out its sweet fresh flavours.

Tamarind paste can vary in how sour it is, so it’s worth adding a little at a time until it tastes just right to you. If you can’t find the curry leaves, just leave them out.

Ingredients (serves 4 with rice)

3tbsp Vita Coco coconut oil

15 fresh curry leaves

1tsp black mustard seeds

3 banana shallots, thinly-sliced

4 garlic cloves, crushed

3cm ginger, peeled and grated

400g tinned plum tomatoes

11/3tsp Kashmiri chilli powder

11⁄2tsp tamarind paste

1tsp ground cumin

1tsp ground coriander

1⁄2tsp turmeric

1tsp salt

800g monkfish tail, skinned and cut into 4cm pieces

A bunch of fresh coriander to serve, finely chopped

Method

In a wide-lidded frying pan, heat the coconut oil and when hot add the curry leaves and mustard seeds. When they pop, add the shallots and fry for around eight minutes until golden and caramelising, then add the garlic and ginger.

Fry for a couple of minutes then stir in the plum tomatoes, breaking them up with a wooden spoon if still whole.

Cook for around 10 minutes or until thick and reduced, then add the chili powder, tamarind, cumin, coriander, turmeric and salt. Stir to mix and add a splash of water (around 100ml) and the fish. Coat the fish with the sauce.

Cover with a lid and cook for six minutes or until the fish is opaque and flakes easily.

Transfer to a serving dish and scatter with coriander. Serve with hot basmati rice.

This recipe was a collaboration between Meera Sodha and Vita Coco Coconut Oil. For more inspiration, tips and recipes please go to swearbyit.com 

For more…

Check out our Ultimate Guide to Nutrition and this delicious roast salmon with pistachio dukkha recipe.