So anyone who follows me on twitter or facebook will know that this dish came around by myself being lazy. Thank GOD I have a boyfriend who can cook that’s all I can say, for tonight’s dinner I suggested leftover chicken soup or take away (yum to both, right?) – he goes away for a couple minutes and just says ‘we’re going to cook Sri Lankan Style Monkfish Curry, let’s go get recipes’
I’ve only recently started going outside my comfort zone when it comes to food, so the majority of reading this recipe was me going ‘no, mmmm no, ew limes‘ and I’ve never had a Sri Lankan curry before, so I had no idea what to expect. This is hands down one of the nicest curries I have ever made, and you know what? It’s Dairy & Gluten free! So without further ado, here’s how to make this deliciously easy curry.
Nutritional information, as you can see, it’s a very healthy clean eating meal, I think this includes the rice too – however I didn’t use rice, we just used couscous as an alternative. 😊
- 500 g monkfish , skinned and deboned (ask your fishmonger can do this for you), from sustainable sources
- 1 teaspoon ground turmeric
- 2 limes
- 200 g brown rice
- 1 x 400 ml tin of light coconut milk
- 2 onions
- 2 cloves of garlic
- 5cm piece of ginger
- 2 fresh green chillies
- 10 ripe medium tomatoes, on the vine
- groundnut oil
- 1 small handful of fresh curry leaves
- 3 cardamom pods
- 2 teaspoons brown mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- ½ teaspoon ground turmeric
- 1 knob of tamarind paste or 1 teaspoon tamarind syrup
Okay so I know it looks like a long list, but the majority of this i promise you you’ll have tucked away in the back of your cupboard somewhere, the only kind of expensive thing in this recipe was the Monk Fish. If you’ve never had Monk Fish, it’s such a lovely meaty chunky fish but it isn’t overpowering in the slightest. We picked ours up for Waitrose behind the counter (because the debone it etc, highly recommended) and for two fillets it cost £13.00.
Now the part everyone hates, the putting it all together and making it work.
- Slice the monkfish into large chunks and pop bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt. (My advice is to only use one lime, we used two and it was delicious but it’s just my personal opinion) – mix it all together and pop in the fridge for about an hour to marinate (we only left ours for 30mins and it was fine)
- Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
- Now it’s time for the sauce, peel and finely slice the onions and garlic the peel and finely chop the ginger and 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 groundnut 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.
and that’s it, final product!
This looks so much brighter in person , it’s aromatic with a lovely kick from the chillies that is complimented with the limes. I decided to add a little bit of naan bread to my meal but add whatever you like to suit your tastes.
This is 100% something that I will be cooking again in the future, with it being Gluten & Dairy free, what is there not to love? A curry for everyone.
I hope everyone has enjoyed my first ever food post! I’ve enjoyed making it and has definitely enjoyed eating it.😊