Keep it aside for 30 minutes until sauce is made. Place the cubed monkfish into a bowl with the turmeric and mix well with your hands.
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A South Indian-style fish curry also known as meen kolumbu is made with monkfish and lots of wonderful aromatic Indian spices.
Monkfish curry. Step 2 Heat 1 tbsp of the coconut oil in a non-stick pan and fry the onion ginger and garlic purée mustard seeds green chillies and curry leaves until golden brown. Add chopped onions and cook until light brown in colour. As the coconut cream reduces and takes on the familiar Goan colours you can add a little of the stock to regulate the consistency.
Red lentils and coconut provide richness and make this dish feel substantial yet it is still light the perfect cosy winter feast. Allow to marinade for about 10 minutes. In a large pan or wok heat the oil over medium-high heat.
When hot add the onion and cook for 5 minutes or until softened and starting to brown. You can also use tuna salmon or halibut in place of. Heat the oil in a large non-stick saute pan over a medium-high heat.
Soak the saffron in the milk in a small cup for 15 minutes. Marinate the prawns and monk fish in ginger garlic paste lemon juice red chilli powder and garam masala. Then add the monkfish back into the pan add the coconut cream and Mango chutney and caress the fish with the curry sauce on a moderate heat.
Heat ghee in a thick bottom pan. Add the garlic ginger and chili and cook for a couple of minutes. MONKFISH AND COCONUT CURRY Monkfish is a robust meaty fish thats great in a curry as it holds its own well with complex spices.
Transfer to a large bowl stir in a pinch of salt then add the fish and leave to marinate for at least 30 minutes. Now add the curry leaves turmeric and ground coriander and cook stirring for 1 minute or until fragrant.
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