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Sri Lankan Monkfish Curry

Name: Sri Lankan Monkfish Curry
Prep time: 10 min
Cook time: 10 min
Total time: 140 min
Ingredients: 500 g monkfish; 1 tsp ground turmeric; 2 limes (juice of); 2 onions (sliced finely); 2 clove garlic (crushed); 5 cm ginger (grated); 2 fresh green chillies (sliced finely); 10 tomatoes (medium-sized ); 15 green beans (chopped into thirds); 2 tbsp groundnut oil; 1 handful fresh curry leaves; 3 cardamom pods (crushed and husks discarded); 2 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp fenugreek seeds; ½ tsp ground turmeric; 1 tbsp tamarind paste; Maldon salt (or fish sauce to taste)

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I was fortunate enough to cycle through Sri Lanka a few years ago. I joined an organised tour, cycling from Sigiriya and the Lions Rock, right the way through the centre of the country and tea plantations to the southern coast, finishing in Galle. Not only was this an amazing and challenging journey, but the food was also very good too.

This curry is inspired by some of the tastes I experienced there, trust me though I don't think we ate anything as posh as monkfish on that trip.

Pin Recipe

Prep Time 10

Cook Time 10

Marinate 2

Total Time 2 20

Servings: 4 people

Course: Main Course

Cuisine: Sri Lankan

Ingredients Equipment Method Video Notes

Ingredients

Monkfish marinade

500 g monkfish
1 tsp ground turmeric
2 limes juice of

For the sauce

2 onions sliced finely
2 clove garlic crushed
5 cm ginger grated
2 fresh green chillies sliced finely
10 tomatoes medium-sized
15 green beans chopped into thirds
2 tbsp groundnut oil
1 handful fresh curry leaves
3 cardamom pods crushed and husks discarded
2 tsp mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
½ tsp ground turmeric
1 tbsp tamarind paste
Maldon salt or fish sauce to taste

Equipment

Grill Temperature

Surfaces

Method

To prepare the monkfish

Chop up your monkfish into 1.5-inch chunks.
Place into a glass (non-reactive bowl) and stir in the turmeric to coat the fish.
Squeeze over the lime juice and stir again.
Set aside to marinate for 1-2 hours.

Cooking the curry

Set up your Egg for a direct cook at 180°C with your Eggspander basket.
Preheat your wok.
Add 2 tbs of oil, your onion, curry leaves, garlic and ginger to the wok and cook for about 5 minutes until the onion softens and starts to brown.
Now add the mustard seeds, cumin, fenugreek, turmeric, cardamom, and the green chillies and cook for a further two minutes.
Now add the tamarind paste, coconut oil, tomatoes and monkfish (and marinade) and cook until the internal temperature of the monkfish is about 63°C (use a Thermapen).
Taste and season with Maldon salt or a tbsp of fish sauce.
Serve with some nice lemon rice.

Video

Notes

Coconut rice would also be very good with this dish.

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