- Yield: 6 servings
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- 2 lb Monkfish, deboned and skinned
- 13.5 oz Coconut milk
- 1 Large onion, roughly chopped
- 2 tsp Turmeric powder
- 2 pieces Tamarind
- 2 cloves Garlic
- 1 tbsp Ginger, grated
- 1 tbsp Curry powder
- 15-20 Curry leaves
- 1 Small lemon, juiced and zested
- 1 tsp Mixed fenugreek, cumin and black mustard seeds
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 Small chilies, optional
- 2 pods Cardamom, crushed, optional
- 1 tbsp Olive oil, optional
- 6 Medium tomatoes
- Combine turmeric, lime zest, lime juice, salt, pepper, 1/2 of the curry powder and 1 clove grated garlic. Add the monkfish, turning to coat. Then marinate in the refrigerator for 20 min to 2 hours.
- When ready to cook, warm the oil in a pan over medium-high heat. Add the onions, mixed seeds, cardamom, curry leaves, remaining 1/2 tbsp of curry powder, remaining garlic, ginger, chilies, salt and pepper. Cook, stirring, for about 10 minutes until the onion has softened and is just starting to brown.
- Add in tomatoes, tamarind paste and coconut milk. Bring to a boil, then turn heat to low and simmer uncovered for about 10-15 minutes, stirring occasionally.
- Place the fish in the curry sauce and continue simmering for 6-8 minutes, until fish is opaque and cooked through.
- Remove the cardamom pods and season with salt and pepper to taste.
- Serve immediately over rice.
Recipe adapted from RamonasCuisine.com