I love this Monkfish curry because it can be on the table in under half an hour, and it fits in with my cook once eat twice philosophy.
If you’re looking for a quick and healthy curry, this gorgeous flavoured fish curry is just the ticket. People often overlook monkfish for other more well known fish, but it’s available all year round and can be added to curry, stir-fry’s, cooked on the BBQ or even eaten raw as ceviche – delish!!! I serve it here with broccoli rice, which is a great addition to soak up all that goodness.
Ready in 23 minutes
Good For Dinner Party
Finely chop the onion. Heat the avocado oil in a pan and add the mustard seeds, heat until they start to pop then add the onion with a pinch of salt for 5 minutes.
Add the turmeric, tomato, cumin, coriander, ginger and some salt and pepper. Stir well, adding 1 tbsp. of water if it gets dry.
Pop in the coconut milk and cook for 15 minutes. While this is cooking chop up the monkfish into chunks, add to the liquid and cook for the last 3 minutes then serve!
To make the broccoli rice, put the roughly chopped broccoli in a food processor and process until it has a rice-like consistency. Heat the coconut oil in a saucepan over a medium heat then add 1 tsp. turmeric and 1/4 tsp. ground ginger, stir for 1 minute until fragrant. Throw in the broccoli rice and sauté for 5 minutes until cooked through.
Serve the broccoli rice alongside the monkfish curry.