Introduction
This delightful seafood curry brings together the exotic flavors of spices, fresh ingredients, and the rich creaminess of coconut milk. The combination of monkfish and juicy king prawns creates a dish that is not only satisfying but also visually appealing. Serve it with basmati rice and a touch of lime for a memorable meal.
Detailed Ingredients with measures
– 2 tablespoons vegetable oil
– 1 tablespoon brown mustard seeds
– 1 tablespoon fenugreek seeds
– 1 heaped teaspoon ground coriander
– 10-15 fresh curry leaves
– 1 onion, peeled and halved
– 1 fresh red chilli
– 2.5 cm piece of fresh ginger, peeled
– 2 cloves of garlic, peeled
– 1 ripe tomato, cut into chunks
– 400g monkfish tail, cut into chunks
– 12 raw peeled king prawns
– 1 x 400g tin coconut milk
– Sea salt
– 1 small bunch of fresh coriander, leaves picked
– 300g basmati rice
– Toasted flaked almonds, to serve
– 1 lime, cut into wedges, to serve
– Mango chutney, to serve
– Naan breads, to serve
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
Serves 4
Detailed Directions and Instructions
Step 1: Cook the Rice
In a large pan, bring salted water to a boil. Add the basmati rice and cook according to the package instructions. Once cooked, drain the rice in a colander and allow it to steam dry.
Step 2: Prepare the Oil and Spices
Heat the vegetable oil in a large pan or wok over medium heat. Once hot, add the brown mustard seeds, fenugreek seeds, ground coriander, and fresh curry leaves. Cook for a few seconds until the mustard seeds start to pop.
Step 3: Chop the Aromatics
Finely chop the onion, fresh red chilli, fresh ginger, and garlic cloves. Add these chopped ingredients to the pan with the spices. Sauté them until the onion turns golden, stirring occasionally.
Step 4: Add the Tomato and Seafood
Add the chunks of ripe tomato, monkfish tail, and raw peeled king prawns to the pan. Cook for about 3 minutes, stirring gently, until the monkfish is cooked through and the prawns are pink.
Step 5: Incorporate the Coconut Milk
Pour the coconut milk into the pan and add a good pinch of sea salt. Stir well and allow it to simmer for a couple of minutes to combine the flavors.
Step 6: Serve the Dish
Divide the steamed rice and the seafood curry between serving bowls. Garnish with picked fresh coriander leaves and a sprinkle of toasted flaked almonds. Serve alongside lime wedges, mango chutney, and warm naan breads.
Notes
Serving Suggestions
This dish pairs wonderfully with lime wedges for an extra zing of freshness. The mango chutney adds a sweet and tangy element that complements the flavors of the curry.
Ingredient Adjustments
Feel free to adjust the amount of fresh red chilli depending on your spice tolerance. You can also substitute monkfish with another firm white fish if desired.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
Cook techniques
Cooking Rice
Cook basmati rice in a large pan of boiling salted water according to the package instructions. Drain and let it steam dry to achieve a fluffy texture.
Tempering Spices
Heat vegetable oil in a pan or wok and add mustard seeds, fenugreek seeds, ground coriander, and curry leaves. Cook until the seeds pop, releasing their flavors.
Chopping Aromatics
Finely chop onion, red chilli, ginger, and garlic. These aromatics enhance the flavor base for your dish when cooked until the onion turns golden.
Cooking Proteins
Add chunks of monkfish and raw king prawns to the seasoned pan. Cook until the monkfish is thoroughly cooked through, ensuring freshness in taste and texture.
Making Coconut Curry
Pour in coconut milk after cooking the proteins, and season with sea salt. Let it simmer to meld the ingredients together for a creamy sauce.
FAQ
What type of rice is best for this recipe?
Basmati rice is recommended for its fluffy texture and ability to absorb flavors.
Can I substitute the monkfish?
Yes, you can use other firm white fish or chicken as a substitute for monkfish.
Are curry leaves essential?
While curry leaves add a distinct flavor, you can omit them if they are not available, using additional spices instead.
How can I make this dish spicier?
You can add more fresh red chillies or incorporate chili powder into the dish for extra heat.
Can I prepare this dish in advance?
Yes, you can prepare the curry ahead of time and reheat it. However, it’s best to cook the rice fresh for the best texture.
Conclusion
This vibrant monkfish and king prawn curry, enriched with the aromatic spices and creamy coconut milk, is a delightful dish that promises a burst of flavors in each bite. Paired with basmati rice and complemented by fresh lime and mango chutney, it makes for a satisfying meal that is both hearty and refreshing.
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