Monkfish curry

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2


By Atul Kochhar
From Saturday Kitchen

Ingredients

For the marinade

  • 2 tsp mild red chilli powder
  • 1 tsp ground turmeric
  • ½ tbsp ginger and garlic paste
  • 1 tbsp Kasundi mustard sauce or wholegrain mustard
  • 1 tsp finely chopped green chilli
  • 1 tsp chickpea flour
  • 1 tbsp lemon juice
  • 1 tbsp rapeseed oil, plus extra for basting if needed

For the monkfish curry

  • 2 x 250g/9oz pieces monkfish tails, trimmed
  • ½ lemon, juice only

For the malai kory sauce

  • 3 tbsp rapeseed oil
  • 1 black cardamom pod
  • 2 green cardamom pods
  • 1 bay leaf
  • 1 green chilli, split
  • 3 onions, roughly chopped, fried in vegetable oil and blended into a paste
  • 1 tsp ginger and garlic paste
  • 1 tbsp Kasundi mustard sauce or wholegrain mustard
  • 2 tsp ground coriander
  • ½ tsp red chilli powder
  • 100ml/3½fl oz fish stock
  • 200ml/7fl oz coconut milk
  • ¼ tsp green cardamom powder
  • salt

For the mushrooms and beans

  • 1 tbsp rapeseed oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 10g fresh root ginger, peeled and julienned
  • 10g fresh root turmeric, peeled and julienned
  • 1 green chilli, finely chopped
  • 50g/1¾oz green beans, trimmed and blanched
  • 100g/3½oz mixed fresh wild mushrooms
  • 1 tsp medium curry powder
  • small pinch ground timut pepper or ground Sichuan peppercorns
  • salt

To garnish

  • handful samphire, sautéed
  • finely chopped pickled silverskin onions
  • edible flowers