Monkfish, tamarind and tomato curry

I first ate this curry on a boat on the backwaters of Kerala, a series of interconnected lagoons and rivers. The fish had been freshly caught and this rich and tangy sauce tomato and tamarind curry really brought out its sweet fresh flavour.

Tamarind paste can vary in how sour it is, so it’s worth adding a little at a time until it tastes just right to you. If you can’t find the curry leaves, just leave them out.

Recipe created by Meera Sodha in collaboration with Vita Coco Coconut Oil

Yields4 Servings
 3 tbsp coconut oil 15 fresh curry leaves 1 tsp black mustard seeds 3 banana shallots (thinly sliced) 4 garlic cloves (crushed) 3cm ginger (peeled and grated) 400g tinned plum tomatoes 1 1/3 tsp Kashmiri powdered chilli 1 ½ tsp tamarind paste 1 tsp ground cumin 1 tsp ground coriander ½ tsp turmeric 800g monkfish tail (skinned and cut into 4cm pieces) bunch of fresh coriander (finely chopped) basmati rice (to serve)
1

In a wide, lidded frying pan, heat the coconut oil and when hot add the curry leaves and mustard seeds. When they pop, add the shallots and fry for around 8 minutes until golden and caramelising, then add the garlic and ginger. Fry for a couple of minutes then stir in the plum tomatoes, breaking them up with a wooden spoon if still whole.

2

Cook for around 10 minutes or until thick and reduced, then add the chilli powder, tamarind, cumin, coriander and turmeric, and season with salt. Stir to mix, then add a splash of water (around 100ml) and the fish. Coat the fish with the sauce. Cover with a lid and cook for 6 minutes or until the fish is opaque and flakes easily.

3

Transfer to a serving dish and scatter over with coriander. Serve with hot basmati rice. 

CategoryCuisine

Ingredients

 3 tbsp coconut oil 15 fresh curry leaves 1 tsp black mustard seeds 3 banana shallots (thinly sliced) 4 garlic cloves (crushed) 3cm ginger (peeled and grated) 400g tinned plum tomatoes 1 1/3 tsp Kashmiri powdered chilli 1 ½ tsp tamarind paste 1 tsp ground cumin 1 tsp ground coriander ½ tsp turmeric 800g monkfish tail (skinned and cut into 4cm pieces) bunch of fresh coriander (finely chopped) basmati rice (to serve)

Directions

1

In a wide, lidded frying pan, heat the coconut oil and when hot add the curry leaves and mustard seeds. When they pop, add the shallots and fry for around 8 minutes until golden and caramelising, then add the garlic and ginger. Fry for a couple of minutes then stir in the plum tomatoes, breaking them up with a wooden spoon if still whole.

2

Cook for around 10 minutes or until thick and reduced, then add the chilli powder, tamarind, cumin, coriander and turmeric, and season with salt. Stir to mix, then add a splash of water (around 100ml) and the fish. Coat the fish with the sauce. Cover with a lid and cook for 6 minutes or until the fish is opaque and flakes easily.

3

Transfer to a serving dish and scatter over with coriander. Serve with hot basmati rice. 


Monkfish, tamarind and tomato curry