Method

A delightful monkfish curry recipe served with basmati rice

Step 1

While this is cooking begin the monkfish curry. Heat the oil in a large pan/wok and add the curry leaves ( of a pot).

Step 2

Leave to sizzle for a few moments and add the onion. Fry until the onion has softened then add the garlic and ginger.

Step 3

Fry for a few more minutes until the onion begins to colour. Add the Sri Lankan curry powder, ½ teaspoon of the fenugreek seeds and mix together well. Allow to fry, stirring regularly for another minute or two.

Step 4

Add the tamarind, coconut milk and stock. Reduce heat, stir well and leave to simmer gently for 20 minutes to combine the flavours.

Step 5

Add 200g rice into a pan of 300ml of salted boiling water. Stir, reducing the heat to very low and place a tight fitting lid on the pan. Leave to gently cook, without stirring, until the water has been absorbed. Remove from the heat and allow to steam until required.

Step 6

 Place the monkfish chunks and the spinach leaves into the reduced sauce. Cook until the monkfish is just cooked through and the spinach has wilted down (around 5-6 minutes).

Short of time? Seasoned Pioneers offers a gourmet cooking sauce called Sri Lankan curry.