Monkfish, known as “the poor man’s lobster” because it has a similar taste and texture to lobster, is known for its inexpensive white, meaty flesh and a slightly sweet, mild taste. Indian essentials like Kashmiri chili, mustard seeds, turmeric and coriander transform this fish into a rich, mouthwatering curry you’ll want to make over and over again.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup vegetable oil
- 1/2 teaspoon brown mustard seeds
- 2 onions, thinly sliced
- Kosher salt
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, grated
- 1/4 cup shredded unsweetened coconut
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri chili powder or hot paprika
- 1/2 teaspoon ground turmeric
- 3 small plum tomatoes, diced
- 2 pounds monkfish fillets, cut into 2-inch chunks
- Freshly ground pepper
- 12 pieces okra, halved lengthwise
- Cooked basmati rice, for serving
- Chopped fresh cilantro, for topping
Instructions
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Stir in the mustard seeds and toast until they pop, 10 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the coconut, coriander, chili powder and turmeric; cook, stirring and scraping the pan, until toasted, about 30 seconds.
- Add the tomatoes to the pot. Cook, stirring, until they break down, 4 to 5 minutes. Season the monkfish with salt and pepper. Add the fish and okra to the pot, stir in 1 1/4 cups water and bring to a simmer over medium-low heat. Cover and simmer until the fish is cooked through and the curry has thickened, 13 to 15 minutes; season with salt. Serve with rice and top with cilantro.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 303 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 38 mg |
| Sodium | 683 mg |
Reviews
Interesting flavors. I had to make a couple of substitutions, I couldn’t find mustard seeds or the kashmiri chili powder. Used substitutions I found on google. We love spicy, but this was SPICY! I’ll try again, but reduce the amount of my substitutions. Also needs more liquid. I’ll use canned diced tomatoes.
SOOOOOO GOOOOD