Jamie's Monkfish Curry

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recipe by Ben Harris https://getdrop.com

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    475

This has a few hard to get ingredients, but once you have them you will love making (and eating) this quick, easy, impressive curry!

Inspired by: https://www.jamieoliver.com/recipes/fish-recipes/sri-lankan-style-monkfish-curry/

recipe updated 15 Sep 2020

Ingredients

  • Monkfish icon
    Monkfish
    500 g (about 500)
  • Onion icon
    Onion
    2 (about 280 g)
  • Ginger icon
    Ginger
    30 g (about ¼ cup)
  • Cardamom pods icon
    Cardamom pods
    3 (about 6 g)
  • Lime icon
    Lime
    2 (about 200 g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (about 2.3 g)
  • Sea salt icon
    Sea salt
    1 dash (about 0.81 g)
  • Peanut oil icon
    Peanut oil
    1 dash (about 0.56 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Green chilli icon
    Green chilli
    2 (about 40 g)
  • Curry leaves icon
    Curry leaves
    25 (about 5 g)
  • Mustard seeds icon
    Mustard seeds
    2 tsp (about 7.2 g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (about 2.1 g)
  • Fenugreek icon
    Fenugreek
    1 tsp (about 3.7 g)
  • Tomato icon
    Tomato
    10 (about 1.4 kg)
  • Coconut milk icon
    Coconut milk
    300 g (about 300)
  • Tamarind paste icon
    Tamarind paste
    1 knob

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Medium glass bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Add monkfish, lime, ground turmeric and sea salt to a clean medium glass bowl
  4. Mix until well combined
  5. Chill in fridge - 1 hr
  6. Fit stir tool to kCook bowl
  7. Fit kCook bowl to kCook Multi
  8. Add peanut oil to the kCook bowl
  9. Attach lid to kCook bowl
  10. Heat with filler cap removed - 120°C, speed 3
  11. Turn direct prep attachment to position 1
  12. Slice onion, garlic clove and green chilli into the kCook bowl with direct prep attachment
  13. Turn direct prep attachment to position 2
  14. Add ginger and curry leaves to the kCook bowl
  15. Cook with filler cap fitted - 10 min, 120°C, speed 3
  16. Then add cardamom pods, mustard seeds, cumin seeds and fenugreek to the kCook bowl
  17. Cook with filler cap removed - 1 min, 120°C, speed 3
  18. Then add tomato, coconut milk, tamarind paste and ground turmeric to the kCook bowl
  19. Simmer with filler cap removed - 10 min, 98°C, speed 3
  20. Transfer fish to kCook bowl
  21. Cook with filler cap removed - 10 min, 98°C, speed 3
  22. Serve
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