Monkfish curry recipe | delicious. magazine
A South Indian-style fish curry, also known as meen kolumbu. You can also use tuna, salmon or halibut in place of monkfish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 4 tbsp vegetable oil
- 2 tbsp coriander seeds
- ½ tsp fenugreek seeds
- ½ tsp fennel seeds
- 4 red chillies, deseeded and finely chopped
- 1 large onion, sliced
- 2 tbsp tamarind pulp (available in Bart’s range, from supermarkets)
- ½ tsp mustard seeds
- 10-12 fresh or dried curry leaves (Waitrose stocks the dried variety)
- 2 green chillies, deseeded and roughly cut up
- 3 garlic cloves, sliced
- ½ tsp ground turmeric
- 1 tsp sugar
- 4 fish steaks, 100g-125g each, use tuna, monkfish, salmon or halibut
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