Curried monkfish is a flavourful and aromatic dish that combines the unique, meaty texture of monkfish with the rich and fragrant spices of curry. Monkfish, often referred to as "the poor man's lobster," has a firm, sweet, and slightly chewy texture that holds up well in hearty sauces. When paired with a vibrant curry base made from ingredients like coconut milk, turmeric, cumin, and fresh herbs, it becomes a delicious, well-rounded meal that’s perfect for seafood lovers looking to try something new.
Ingredients
- 2 fillets Monk Fish
- 450g Tikka Masala sauce
- 1 red bell pepper deseeded and sliced in strips
- 2 cloves of garlic
- 60g Baby Spinach
- Fresh coriander
- 1 can full fat coconut milk
- 2 tbsp Desiccated Coconut
- Sea salt and freshly Ground Black Pepper
Instructions
- Add the pepper, sliced garlic, masala sauce, whole can of coconut milk to a pan and warm gently.
- Chop the monkfish chunks and cook for 6–8 minutes, until the monkfish is cooked through.
- Stir in the spinach (it should wilt quickly), then turn off the heat.
- Add salt and peppers and desiccated coconut.
- Sprinkle over some chopped coriander.
- Serve with cooked rice, slices of fresh chilli (optional), and naan on the side.