Jamie's Monkfish Curry
Serves
4
Total Time
2hrs
Calories
438
This has a few hard to get ingredients, but once you have them you will love making (and eating) this quick, easy, impressive curry!
- Monkfish500 gskinned, boned, cubed
- Onion2skinned, quartered
- Ginger30 gchopped, peeled
- Cardamom pods3crushed
- Lime2juice of, zest of
- Ground turmeric1 ½ teaspoons
- Sea salt2 pinches
- Peanut oil1 dash
- Garlic clove2
- Green chilli2
- Curry leaves25
- Mustard seeds2 teaspoons
- Cumin seeds1 teaspoon
- Fenugreek1 teaspoonseeds of
- Tomato10coarsely chopped
- Coconut milk300 g
- Tamarind paste1 knob
Ingredients
- 1. Fit thick slicing disc (5) to direct prep attachment
- 2. Fit direct prep attachment to kCook Multi
- 3. In a clean medium glass bowl mix together monkfish, lime, ground turmeric and sea salt
- 4. Chill in fridge - 1 hr
- 5. Fit stir tool to kCook bowl
- 6. Fit kCook bowl to kCook Multi
- 7. Add peanut oil to the kCook bowl
- 8. Attach lid to kCook bowl
- 9. Heat with filler cap removed - 120°C, speed 3
- 10. Turn direct prep attachment to position 1
- 11. Slice onion, garlic clove and green chilli into the kCook bowl with direct prep attachment
- 12. Turn direct prep attachment to position 2
- 13. Add ginger and curry leaves
- 14. Cook with filler cap fitted - 10 min, 120°C, speed 3
- 15. Then add cardamom pods, mustard seeds, cumin seeds and fenugreek
- 16. Cook with filler cap removed - 1 min, 120°C, speed 3
- 17. Then add tomato, coconut milk, tamarind paste and ground turmeric
- 18. Simmer with filler cap removed - 10 min, 98°C, speed 3
- 19. Transfer fish to kCook bowl
- 20. Cook with filler cap removed - 10 min, 98°C, speed 3
- 21. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
