Monkfish jalfrezi and spiced coconut kale
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Spice fans will love this richly flavoured fish curry, served with aromatic Asian-style greens alongside.
Ingredients
For the monkfish
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tbsp garam masala
- 1 monkfish tail, on the bone
For the jalfrezi
- 30g/1oz ghee
- 2 onions, cut into small wedges
- 6 garlic cloves, sliced
- 3 small green chillies, chopped
- 2 large green chillies, chopped
- 1 tbsp crushed fresh root ginger
- 2 tsp ground turmeric
- 2 tsp garam masala
- ½ tbsp ground coriander
- ½ tbsp ground cumin
- 1 green pepper, chopped
- 6 ripe tomatoes, chopped
- 3 tbsp strained Greek-style yoghurt
- 1 tsp palm sugar
- 2 tbsp chopped fresh coriander, to serve
For the spiced coconut kale
Method
To make the monkfish, rub the cumin, coriander, turmeric and garam masala over the monkfish tail, then cover and marinate in the fridge overnight.
The next day, to make the jalfrezi, add the ghee to a pan and fry all sides of the whole monkfish tail and set aside.
Fry the onion and garlic in the same pan for 10 minutes.
Add the chilli, ginger and spices. Cook with 150ml/5fl oz water, then add the peppers and tomatoes. Cook for around 8–10 minutes.
Stir in the yoghurt and add 250ml/9fl oz of water (or chicken stock, if you prefer), then bring to a simmer and add the monkfish tail. Gently cook for around 10 minutes over a low heat, without boiling.
Meanwhile, to make the spiced coconut kale, add the onion, chilli, mustard seeds, coconut, curry leaves and turmeric to a food processor and blend to form a paste.
Fry the paste in the oil for a few minutes before adding the kale. Cook this for 5 minutes to soften then squeeze over the lime.
Once the jalfrezi is cooked, remove the monkfish tail and slice either through the bone, or remove the fillets. Serve with the spiced coconut kale and rice, if you like.
