Jamie's Monkfish Curry
For the full experience, make this recipe with the Drop Recipes app.
recipe by Ben Harris https://getdrop.com
-
- Total Time
- 1hr 0mins
-
- Serves
- 4
-
- 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 14 Oct 2020
Ingredients
-
- Monkfish
- 500 g
-
- Onion
- 2
-
- Ginger
- 30 g
-
- Cardamom pods
- 3
-
- Lime
- 2
-
- Ground turmeric
- 1 ½ teaspoons
-
- Sea salt
- 2 pinches
-
- Peanut oil
- 1 dash
-
- Garlic clove
- 2
-
- Green chilli
- 2
-
- Curry leaves
- 25
-
- Mustard seeds
- 2 teaspoons
-
- Cumin seeds
- 1 teaspoon
-
- Fenugreek
- 1 teaspoon
-
- Tomato
- 10
-
- Coconut milk
- 300 g
-
- Tamarind paste
- 1 knob
Tools
-
kCook Multi
-
Kcook bowl
-
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 chilli 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