Monkfish curry

Ingredients for 4 people:

  • 500 g clean monkfish
  • 1 teaspoon turmeric
  • 2 limes
  • 400 ml coconut milk
  • 200 g basmati rice

For the sauce:

  • 2 onions
  • 2 garlic cloves
  • A 5cm piece of fresh ginger
  • 2 fresh green chillies
  • 10 ripe tomatoes
  • T/S Peanut Oil
  • 1 handful of curry
  • 3 cardamom seeds
  • 2 teaspoons
    Mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1 teaspoon tamarind syrup

*I buy all these spices at the Pakistani store on Manuel Candela Street. The shop is called Taj Mahal


Cut the monkfish into large pieces and arrange in a bowl along with the turmeric, lemon zest, juice and a pinch of sea salt. Rest in the fridge for at least 1 hour.

Add the rice to a frying pan with 100 ml of coconut milk and 300 ml of salted water, cook according to the instructions on the package.

Meanwhile, peel and finely slice the onion and garlic, and peel and finely chop the ginger. Chop the chiles and also cut the tomatoes but keep them separate.

Heat a large casserole dish over medium-high heat and add a drizzle of peanut oil (or mild olive), onion, ginger, garlic, chillies and curry leaves. Cook for 5 to 10 minutes, or until onion softens and browns.

Crack the cardamom pods in a mortar and pestle, then mix in the pan together with the mustard seeds, cumin, fenugreek and turmeric. Fry for 1 minute.

Mix the chopped tomatoes (not crushed, it makes a tomato concassé), the tamarind syrup, the rest of the coconut milk and 100 ml of water, over low heat for 10 minutes, or until the tomatoes start to break down and the sauce reduces.

Add the monkfish to the sauce and simmer until the fish is cooked through and opaque. Remove the cardamom pods, and serve with the rice on the side.

At l’Atmosphère, we don’t put the monkfish in the sauce because you run the risk that throughout the service, the fish will end up turning into mush in the kettle.


Posted on

14 de March de 2024