Jamie's Monkfish Curry
For the full experience, make this recipe with the Drop Recipes app.
recipe by Ben Harris https://getdrop.com
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- Total Time
- 1hr 0mins
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- Serves
- 4
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- Calories
- 438
This has a few hard to get ingredients, but once you have them you will love making (and eating) this quick, easy, impressive curry!
Inspired by: https://www.jamieoliver.com/recipes/fish-recipes/sri-lankan-style-monkfish-curry/recipe updated Oct 14, 2020
Ingredients
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- Monkfish
- 500 g
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- Onion
- 2
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- Ginger
- 30 g
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- Cardamom pods
- 3
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- Lime
- 2
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- Ground turmeric
- 1 ½ teaspoons
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- Sea salt
- 2 pinches
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- Peanut oil
- 1 dash
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- Garlic clove
- 2
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- Green chili
- 2
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- Curry leaves
- 25
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- Mustard seeds
- 2 teaspoons
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- Cumin seeds
- 1 teaspoon
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- Fenugreek
- 1 teaspoon
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- Tomato
- 10
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- Coconut milk
- 300 g
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- Tamarind paste
- 1 knob
Tools
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kCook Multi
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Kcook bowl
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Medium glass bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Add monkfish, lime, ground turmeric and sea salt to a clean medium glass bowl
- Mix until well combined
- Chill in fridge - 1 hr
- Fit stir tool to kCook bowl
- Fit kCook bowl to kCook Multi
- Add peanut oil to the kCook bowl
- Attach lid to kCook bowl
- Heat with filler cap removed - 120°C, speed 3
- Turn direct prep attachment to position 1
- Slice onion, garlic clove and green chili into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add ginger and curry leaves to the kCook bowl
- Cook with filler cap fitted - 10 min, 120°C, speed 3
- Then add cardamom pods, mustard seeds, cumin seeds and fenugreek to the kCook bowl
- Cook with filler cap removed - 1 min, 120°C, speed 3
- Then add tomato, coconut milk, tamarind paste and ground turmeric to the kCook bowl
- Simmer with filler cap removed - 10 min, 98°C, speed 3
- Transfer fish to kCook bowl
- Cook with filler cap removed - 10 min, 98°C, speed 3
- Serve