Sri Lankan monkfish curry with basmati rice
- 1 tablespoon sunflower oil
- Curry leaves (of the pot)
- 1 medium red onion (peeled and finely chopped)
- 2 cloves garlic (peeled and finely chopped)
- 3 cm piece of ginger (peeled and finely chopped)
- 2 tablespoons Sri Lankan curry powder
- ½ teaspoon fenugreek seeds
- 2 tablespoons tamarind paste (soak in 2 tablespoons of hot water in a small bowl, removing any big seeds)
- 1 x 400g tin coconut milk
- 1 teaspoon vegetable stock powder (dissolved in 100ml hot water)
- Salt 200g basmati rice 500g monkfish (chunkily diced) (or prawns)
- 200g spinach leaves
How to make
While this is cooking begin the monkfish curry. Heat the oil in a large pan/wok and add the curry leaves ( of a pot).
Leave to sizzle for a few moments and add the onion. Fry until the onion has softened then add the garlic and ginger.
Fry for a few more minutes until the onion begins to colour. Add the Sri Lankan curry powder, ½ teaspoon of the fenugreek seeds and mix together well. Allow to fry, stirring regularly for another minute or two.
Add the tamarind, coconut milk and stock. Reduce heat, stir well and leave to simmer gently for 20 minutes to combine the flavours.
Add 200g rice into a pan of 300ml of salted boiling water. Stir, reducing the heat to very low and place a tight fitting lid on the pan. Leave to gently cook, without stirring, until the water has been absorbed. Remove from the heat and allow to steam until required.
Place the monkfish chunks and the spinach leaves into the reduced sauce. Cook until the monkfish is just cooked through and the spinach has wilted down (around 5-6 minutes).