Punjabi monkfish curry
Thick-cut monkfish cooked low and slow in a rich tomato-based curry sauce. A lighter curry that still feels like a luxury.
This recipe is based on the Punjabi Monkfish served at SABZI in Edinburgh. It has been adapted to make it easier to cook in a domestic kitchen.
Ingredients
For the marinade
- 2 tbsp garlic and ginger paste
- 1 tsp mild chilli powder
- 2 tsp turmeric
- 1 tsp sea salt
- ½ lemon, juice only
- 600g/1lb 5oz monkfish fillets, chopped into large chunks
For the sauce
- 2 tbsp rapeseed oil
- 1½ tsp ajwain seeds (lovage seeds)
- 2 large onions, finely chopped
- 1 green chilli, finely chopped (seeds removed, optional)
- 1 tbsp garam masala
- 2 heaped tbsp ginger and garlic paste
- 2 tsp tomato ±è³Ü°ùé±ð
- 400g tin chopped tomatoes
- salt
To serve
- freshly chopped coriander
- freshly cooked basmati rice
Method
To make the marinade, place the garlic and ginger paste, chilli powder, turmeric, salt and lemon juice into a bowl. Mix together, then add the monkfish chunks. Toss together to coat and set aside to marinate for 30 minutes, or longer if time allows.
To make the sauce, heat 1½ tablespoons of the oil in a large non-stick sauté pan. Add the ajwain seeds, followed by the marinated monkfish and cook for a few minutes until lightly coloured. Remove from the pan, transfer to a plate and set aside.
Add a drizzle more oil to the pan and add the chopped onions. Cook over a medium heat for around 10 minutes, stirring frequently until softened. Add the green chilli and garam masala and cook for a further couple of minutes, then stir in the ginger and garlic paste. Continue to cook for a couple more minutes, season well with salt.
Stir in the tomato ±è³Ü°ùé±ð and cook for a minute, stirring, then add the tinned tomatoes and 150ml/5fl oz water. Cook the sauce over a medium heat for 10–15 minutes. Check the seasoning, adding a little salt if needed.
Return the fish to the pan and cook for 3–4 minutes until cooked through. Check the seasoning and serve garnished with chopped coriander and rice.