Sri Lankan-inspired monkfish curry

Name: Sri Lankan-inspired monkfish curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1½ tsp ground turmeric; 2 limes, zest and juice; 600 g monkfish fillets , cut into chunks; 2 tbsp sunflower oil; 2 onions, finely sliced; 20 curry leaves (fresh or dried); 30 g fresh root ginger, finely chopped; 2 Thai green chillies, finely sliced; 2 garlic cloves, finely sliced; 25 g pack fresh coriander, stalks and leaves separated, stalks finely chopped; 3 cardamom pods, bashed; 1 tsp black mustard seeds; 1 tsp cumin seeds; 1 tsp fenugreek seeds; 300 g No.1 Red Choice Tomatoes, roughly chopped; 2 tsp tamarind paste; 400 ml can coconut milk; Steamed basmati rice, to serve

Angela Hartnett cooked this Waitrose recipe for Nick Grimshaw and guest James May on episode 5 of Dish, the Waitrose podcast. It was served with a gin & tonic to drink.

4.5 out of 5 stars(9) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins
Plusmarinating

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1½ tsp ground turmeric
2 limes, zest and juice
600g monkfish fillets , cut into chunks
2 tbsp sunflower oil
2 onions, finely sliced
20 curry leaves (fresh or dried)
30g fresh root ginger, finely chopped
2 Thai green chillies, finely sliced
2 garlic cloves, finely sliced
½ x 25g pack fresh coriander, stalks and leaves separated, stalks finely chopped
3 cardamom pods, bashed
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
300g No.1 Red Choice Tomatoes, roughly chopped
2 tsp tamarind paste
400ml can coconut milk
Steamed basmati rice, to serve

Put 1 tsp turmeric, the lime zest and juice and a large pinch of salt in a bowl with the monkfish. Coat well, then put in the fridge for 1-2 hours to marinate.
Heat the oil in a large pan over a medium-high heat and add the onions, curry leaves, ginger, chillies and garlic with a pinch of salt. Cook, stirring, for about 10 minutes until the onion has softened and slightly coloured.
Add the coriander stalks, cardamom pods, mustard seeds, cumin seeds, fenugreek seeds and remaining ½ tsp turmeric to the pan; fry for 1-2 minutes, until smelling fragrant. Stir in the chopped tomatoes, tamarind paste and coconut milk; season, then bring to the boil. Reduce the heat and simmer for 10 minutes, uncovered, stirring now and then. Add the monkfish and marinade to the sauce and simmer over a low heat for 4-8 minutes, until the fish is cooked through and opaque. Remove the cardamom pods. Divide the steamed basmati rice between bowls, then top with the curry and scatter over the coriander leaves.