Monkfish with Okra Curry
Ingredients
Okra (ladies fingers) when cut
into short lengths release a liquid that helps to thicken this tasty sauce surrounding tender morsels of Monkfish
450g/ 1lb Monkfish
5ml/ 1tsp Ground Tumeric
2.5ml/ 1/2 tsp Chilli powder
2.5ml/ 1/2 tsp Salt
5ml/ 1 tsp cumin seeds
2.5ml/ 1/2 tsp Fennel seeds
2 dried red chillies
2 tsp oil
1 onion finely chopped
2 garlic cloves crushed
4 tomatoes peeled and finely chopped
150ml/ 1/4 pint water
8oz Okra trimmed and cut into 2.5 cm lengths
5ml/ 1tsp garam masala
Plain rice to serve
1. Remove the membrane and bone from the Monkfish, Cut into 2.5 cm / 1 inch cubes and place in a dish, mix together the ground tumeric, chilli powder and 1.5ml of the salt. Rub the mixture all over the fish, cover and marinate for 15 minutes.
2. Put the cumin seed, fennel seeds and chillies in a large heavy pan and dry roast the spice mixture for 3-4 minutes. Place the spices into a blender or use a pestle and mortar to grind into a coarse powder
3. Heat 5ml/1tsp of the oil into the frying pan and fry the monkfish cubes for 4-5 minutes. Remove with a slotted spoon and drain on kitchen paper.
4. Add the remaining oil to the pan and fry the onion and garlic for about 5 minutes. Add the roasted spice powder and the remaining salt and fry for 2-3 minutes. Stir in the tomatoes and water and simmer for 5 minutes.
5. Add the prepared okra and cook for about 5-7 minutes.
6. Return the fish to the pan together with the garam masala cover and simmer for 5-6 minutes or until the fish is tender. Serve immediatlely with plain rice.
Method
