After the last curry recipe here on my blog, I figured another one might go down as well so here’s a Monkfish curry . You all seemed to like it and the feedback I received was ace. Thankfully my clever Dad was very happy to oblige and came up with this recipe curry and let me tell you – it is good. I ate it all and then scraped the plate clean at the end.
I also thought it would be a great opportunity to try out my lovely new napkins and matching cushions. They’re really tropical and match the curry theme perfectly, don’t you think ?
If you don’t know of them already – I’d like to share a bit of background info about The Elephant Stamp who I received my Safomasi tropical textiles from – and then I will move on to the recipe and a tasty non alcoholic cocktail too.
If you love homeware that has a story to tell then The Elephant Stamp online store will be right up your street.
They personally selects all of their homeware designs by global brands. The printed illustrations are inspired by places such as Devon, The Netherlands but then further afield in Kerala ( I have a feeling this is where my napkins and cushion print inspirations are taken from ) and they even have hand embroidered items from Women Artisans in Mexico. All very beautiful.
The Elephant Stamp’s aim is to connect us to the maker of each piece and to understand the origin – which also will helpfully enable them to carry on making their carefully, well made products for a long time to come … Which is good news for us all.
They sell some beautiful throws that I am sorely tempted by. Do check them out.
Now on to the Sri Lankan Monkfish Curry recipe.
If you’d like to give it a go then here is what you will need. This should serve 4.
1 kilo Monkfish – diced, skinned and de – boned.
1 red onion – thinly sliced.
2 tablespoons groundnut oil ( you could use sunflower oil instead )
3 medium sized tomatoes – well chopped.
1 teaspoon seasalt, 1 crushed garlic clove, 1 teaspoon grated root ginger, chilli flakes, ground cumin seeds, ground black pepper seeds, 1 teaspoon of sugar, 1 inch cinnamon stick, handful fresh curry leaves, 1 tablespoon of tamarind water ( you can find this online or in some supermarkets )
1 litre – coconut milk.
Rice – enough for 4 people.
Coriander, extra lime pieces and 1 grated coconut to garnish.
NB: Keep the shell of your coconut for serving your cocktail – you will need 6 ice cubes, coconut milk ( you will already have enough from the carton from the curry recipe ) and 3 mugs of fresh pineapple juice.
Marinate the monkfish in a light powdering of turmeric for 10 minutes and then set aside.
Heat the oil gradually and then add the onion and fry until soft. Add the tomatoes and fry together with the onion until well blended. Now add the salt, crushed garlic clove, grated root ginger, chilli flakes, ground cumin seeds, ground black pepper seeds and sugar. Also the add the cinnamon stick plus a handful of fresh curry leaves and a level tablespoon of tamarind water. Stir well before adding a full mug of coconut milk and stir well until all well mixed together.
Now introduce the marinated monkfish and cook gently for for only a few minutes until it is tender. Finally add the juice of one squeezed lime.
If you are cooking this to eat with rice – prepare and boil the rice ready to co – ordinate with the curry being ready to eat.
Plate up your meal and then dress with coriander, extra lime pieces and some grated coconut.
All you need now is a refreshing drink to have with your curry – so blend the ice cubes or crush if you don’t have a blender with the coconut milk and pineapple juice and serve in the left over coconut shells. Add some straws – and you’re away !
Hope you enjoy this recipe by my Dad, if you do try it out – and love my new napkins and cushions from The Elephant Stamp as much as I do ?
Any questions or comments – leave me a comment under this post and I will get right back to you.
Have a good one.
The cushions and napkins were gifted to me by The Elephant Stamp. All opinions are my own.