Quick Monkfish Curry

Method

• Quick Monkfish Curry: Step-by-Step Method
• Cut monkfish fillets into large bite-sized chunks and set aside
• Peel and chop the onion into small pieces
• Peel and finely chop the garlic clove
• Open the can of tomato and have ready for cooking
• Prepare 200ml of vegetable stock
• Place a large non-stick pan over medium heat and add the vegetable oil
• Add chopped onion to the pan and sauté, stirring occasionally, until soft and translucent
• Add chopped garlic to the softened onions and gently fry for 1 minute
• Stir in the Madras curry paste and cook for 1–2 minutes until fragrant
• Pour in the canned tomato and stir, combining well with the onions, garlic, and curry paste
• Add the vegetable stock to the pan and stir to mix evenly
• Bring the mixture to a gentle simmer
• Add monkfish chunks to the simmering sauce, ensuring pieces are immersed
• Gently simmer (without boiling) for 8–10 minutes, or until monkfish is opaque and cooked through
• Taste and adjust seasoning only if absolutely necessary (mindful of sodium in stock and curry paste)
• Check that curry is slightly thickened; simmer a few more minutes uncovered if needed
• Serve curry hot, garnished with fresh herbs if desired
• For plating, ladle curry into warm shallow bowls, ensuring even distribution of monkfish and sauce
• Suggest serving with steamed basmati rice or flatbread on the side
• Optionally, finish with a sprinkle of chopped fresh coriander for color and aroma