Monkfish curry

Monkfish curry

A South Indian-style fish curry, also known as meen kolumbu, is made with monkfish and lots of wonderful, aromatic Indian spices. You can also use tuna, salmon or halibut in place of monkfish.

Monkfish curry

  • Serves icon Serves 4
  • Time icon Takes 40 minutes to make, plus cooling

A South Indian-style fish curry, also known as meen kolumbu, is made with monkfish and lots of wonderful, aromatic Indian spices. You can also use tuna, salmon or halibut in place of monkfish.

Ingredients

  • 4 tbsp vegetable oil
  • 2 tbsp coriander seeds
  • ½ tsp fenugreek seeds
  • ½ tsp fennel seeds
  • 4 red chillies, deseeded and finely chopped
  • 1 large onion, sliced
  • 2 tbsp tamarind pulp (available in Bart’s range, from supermarkets)
  • ½ tsp mustard seeds
  • 10-12 fresh or dried curry leaves (Waitrose stocks the dried variety)
  • 2 green chillies, deseeded and roughly cut up
  • 3 garlic cloves, sliced
  • ½ tsp ground turmeric
  • 1 tsp sugar
  • 4 fish steaks, 100g-125g each, use tuna, monkfish, salmon or halibut
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat half the vegetable oil in a frying pan over a medium heat. Add the coriander, fenugreek and fennel seeds and chopped red chillies. Sauté for a couple of minutes. When the chillies have softened slightly, add the sliced onion. Fry, stirring constantly, for about 5 minutes, until the onion is softened. Set aside and allow to cool.
  2. Purée the cooled spice mixture in a blender or a food processor with the tamarind pulp, adding a little water to loosen the mixture, if necessary. Set aside.
  3. In another frying pan, heat the remaining 2 tablespoons vegetable oil. Add the mustard seeds and cook until they pop, then stir in the curry leaves, green chillies, garlic and turmeric. Mix in the spice purée and stir well. Pour in 50ml water to make a sauce consistency, season with a little salt to taste, then add the sugar. Bring the mixture to a simmer for 5 minutes.
  4. Add the fish steaks to the frying pan and cook for a further 8-10 minutes over a medium heat until the fish is cooked to your liking. Transfer to warmed serving plates and serve with pappadums or steamed plain rice.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Fish curry recipes

Roast cod with coconut curry sauce

Debbie Major’s cod recipe is full of fresh, fragrant flavours...

Save recipe icon Save recipe icon Save recipe

Seafood curry recipes

Quick Thai yellow fish curry

Debbie Major’s Thai yellow fish curry – with white fish,...

Save recipe icon Save recipe icon Save recipe

Seafood curry recipes

Yogurt and turmeric fish curry

For nights when you need something quick, easy and not...

Save recipe icon Save recipe icon Save recipe

Monkfish wrapped in Parma ham

This classic dinner party dish of monkfish wrapped in Parma...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.