Monkfish and Prawn Curry

Monkfish is an “oh so ugly but oh so good” fish. If you’ve ever seen it at the fishmonger before it’s been prepared it’s the one with the enormous gargoyle mouth and scary teeth and a body that looks a bit out of proportion with the head. It can also be an expensive fish, but like other luxuries such as fillet steak, you don’t need much.

Monkfish & Prawn Curry (1)

My lovely Bexhill fishmonger had some beautiful monkfish recently and I bought a tail. From this I made two separate meals for two people, so I really managed to make the most of it!

First up is a curry recipe I came across which I think is now going to be my “go to” curry recipe. It was so easy, it didn’t have a huge long list of ingredients and the flavour was amazing. If, like me, you’re a curry fan (and if you’re not, perhaps I can convert you – this one is about balancing delicate flavours rather than smacking you around the chops with burning hot chilli), do give this a try!

INGREDIENTS

  • About 250g monkfish cut into bite size pieces and about 10 raw, peeled langoustines or large prawns
  • The juice of two limes
  • Pinch of salt
  • 1 Tablespoon turmeric
  • 3 Tablespoons ghee or clarified butter (or use a light vegetable oil)
  • 1 onion finely chopped
  • 5 cloves garlic smashed into a fine paste
  • 2 inch piece of ginger smashed into a fine paste
  • 1 chilli pepper finely chopped
  • 1 chilli pepper halved
  • 1 Tablespoon cumin powder
  • 1 Tablespoon coriander powder
  • 12 cherry tomatoes – halved
  • 1 small bunch fresh coriander – finely chopped
  • 400ml coconut milk
  • Salt and pepper to taste

Method

Place the cubed monkfish and peeled prawns into a bowl with the lime juice, salt and turmeric. Allow to marinade for about 30 minutes.

In a large pan or wok, melt the fat or heat the oil. Add the chopped onions and fry until translucent and lightly browned. Now add the garlic and ginger pastes along with the chopped chilli pepper and fry for a couple of minutes.

Monkfish & Prawn Curry (4)

Pour in the coconut milk and bring to a bubble then add the cumin and coriander powder and stir to combine then add the halved chilli. Finally, add the marinated monkfish, prawns and the tomatoes. Stir it all into the mixture. Allow the monkfish to cook gently in the sauce for about 5 minutes. Taste and season if necessary and sprinkle over the chopped coriander to serve. Perfect with plain boiled rice and/or naan bread.