Sri Lankan Monkfish Curry
A Sri Lankan curry cooked with monkfish, coconut milk, asian herbs and spices. You'll really enjoy this recipe from you Big Green Egg.
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Cooking tools:
- Instant-read thermometer
- Grill
- Grill basket
- Wok
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Wooden spoon
Ingredients
- 500 g monkfish
- 1 tsp ground turmeric
- 2 limes (juice of)
- 2 onions (sliced finely)
- 2 cloves 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 small handful fresh curry leaves
- 3 cardamom pods (crushed and husks discarded)
- 2 tsp brown 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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