Monkfish and Mango Curry

Monkfish and Mango Curry

 
Monkfish and Mango Curry

I was challenged by fellow Aberdeen based food blogger, Tall Paul’s Foodie Life to create a dish with three main ingredients: fish, mango and ginger.

I came up with an idea to make this Monkfish and Mango Curry. Mango in curry may seem like an odd combination to some, but the sweet, juicy mango works so well with the spiced sauce. Think coronation chicken for it’s similar sweet and savoury notes. I’ve used my favourite trick for a perfect curry again here- Tandoori spice mix- I did in my recipe for Tandoori Prawn Curry. I find the premade spice mix, available in larger supermarkets or Asian supermarkets, has the perfect balance of spices for an aromatic base to any curry.

In my recipe, Monkfish is marinated in spices and yoghurt before being grilled, filling the room with smells of ginger and all things nice. The charred monkfish is then served with a mildly spiced curry sauce tossed with mango pieces, pilau rice and crispy deep fried ginger. If you like your curry hot, simply add more chilled. This curry is easy enough to make for a midweek meal. Let me know how you get on if you give it a go!

Peterhead Fish Company kindly supplied me with the Monkfish for this Monkfish and Mango Curry


Recipe
Serves 2
Difficulty Level Home Cook

 


 

Ingredients:

 

For the marinated Monkfish:

  • 800g Monkfish fillet, sliced into discs
  • 100g natural yoghurt
  • 2 garlic cloves, crushed
  • 1 thumb sized piece of ginger, grated
  • 1 tablespoon Tandoori spice mix
  • 2 tablespoons oil

For the curry sauce

  • 1 onion
  • 3 cloves garlic
  • 1/2 green chillies
  • Thumb size piece of ginger
  • 2 tablespoons of Tandoori spice mix
  • 1 tablespoon chilli powder (optional)
  • 2 green cardamom pods, lightly bashed
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 tin chopped tomatoes
  • 1 tin of coconut milk
  • 1 mango, cut into chunks
  • 1 lemon, juice only
  • Salt and black pepper
  • Oil

For the pilau rice and deep fried ginger

  • 1 large cupful of long grain rice
  • 1 onion, finely chopped
  • 1 cinnamon stick
  • 2 cardamom pods, lightly bashed
  • 1 star anise
  • 3 cloves
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 50g ginger, very finely sliced
  • Oil
Method
  1. Place the monkfish discs into a bowl and mix through all the marinade ingredients. Leave for up to one hour.
  2. Meanwhile make the sauce. In a food processor, place the onion, garlic, ginger and chillies and blitz to a paste.
  3. Heat a large, deep frying pan over a medium heat and add a tablespoon of oil. Add the cardamom, cumin seeds, fennel seeds and mustard seeds and toast for a couple of minutes. Remove and put in a pestle and mortar.
  4. Grind the spices in the pestle and mortar.
  5. Add another tablespoon of oil to the frying pan and add your paste. Stir fry for 5 minutes, being careful to keep the temperature on the low side as to not let it colour.
  6. Add the ground spices and the Tandoori spice mix to the paste and fry for another couple of minutes.
  7. Add the tinned tomatoes and coconut milk. Season with plenty salt and freshly ground black pepper. Simmer for around 20 minutes or until it is at the consistency you like. Stir through the mango just to heat through for a couple of minutes. Once off the heat, squeeze in the lemon juice and stir through.
  8. Whilst your sauce is cooking, preheat your grill to high and make your pilau rice.
  9. Run your rice in a sieve under the tap for around a minute.
  10. Put a tablespoon of oil in a saucepan over a medium high heat. Add the cinnamon stick, cloves, cardamom, star anise and fennel seeds and fry one minute. Add the chopped onion and fry for 3 minutes, stirring frequently. Add the turmeric, cumin and coriander and fry for one more minute, stirring.
  11. Add the rice and then stir for one minute.
  12. Fill the cup you used for the rice with boiling water, pour in to the rice and repeat. Season with plenty salt, stir, cover and lower the heat.
  13. Simmer on the low heat for around 10 minutes until the rice has absorbed all the water.

14. Whilst the rice is cooking, place the marinated monkfish slices under the grill and cook for around 3 minutes on each side until beginning to char.

15. Heat a small pan over a high heat and add around one inch of oil. Heat to 180C. Add the finely sliced ginger and deep fry for around 30 seconds until golden. Drain on kitchen paper.

16. Serve the grilled monkfish on top of the spiced mango sauce and serve with the pilau rice. Top with the deep fried crispy ginger!

Monkfish and Mango Curry

2 Comments

  1. Easy to follow, easy to read…heck I had fashioned to leave a commment!

     
  2. Pingback: Steamed Hake with Soy, Ginger, Spring Onions and Chilli Oil - Documenting My Dinner

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