Easy Fish Curry
- ⏱ 2 hours 40 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A gently simmered monkfish curry with lentils, spices, lemon, coriander, and steamed basmati rice.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Easy Fish Curry
0/0
COOK 1COOK 2
1Prepare fish chunks
Cut the monkfish tail into 3cm chunks
Season the chunks of monkfish tail generously with...
Dust lightly with the flour
2Soak the lentils
3Plate and serve
+ 20 more steps in the app
Easy Fish Curry
0/0
COOK 2COOK 1
1Prepare fish chunks
2Soak the lentils
Place the split yellow moong lentils in a bowl and...
Set aside and leave to soak for 1 hour
3Plate and serve
+ 20 more steps in the app
Ingredients
- 600 g monkfish tail (cut into 3cm chunks)
- 60 g ghee
- 4 garlic cloves (crushed)
- 2 tbsp ginger (chopped)
- 3 medium onions (peeled and roughly chopped)
- 1 chilli (seeded and finely chopped)
- 2 tsp cumin seeds
- 2 tsp fenugreek seeds
- 1 tsp cumin powder
- 1 tsp turmeric
- 1 pinch saffron strands
- 1 tsp curry powder
- 1 pinch curry leaves
- 2 tsp paprika
- 2 tsp fennel seeds
- 2 tsp mustard seeds
- 2 tsp tomato purée
- 2 lemons (juiced)
- 4 tbsp split yellow moong lentils
- 1.3 l fish stock
- flour, to taste
- salt, to taste
- pepper, to taste
- 2 tbsp chopped coriander leaves (chopped)
- 1 handful fresh coriander leaves
- basmati rice, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Prepare fish chunks COOK 2
- Cut the monkfish tail into 3cm chunks
- Season the chunks of monkfish tail generously with salt and pepper
- Dust lightly with the flour
2. Soak the lentils COOK 1
- Place the split yellow moong lentils in a bowl and cover with cold water
- Set aside and leave to soak for 1 hour
3. Make the aromatics COOK 1
- Crush the garlic cloves
- Chop the ginger
- Peel and roughly chop the onions
- Seed and finely chop the chilli
4. Fry the fish COOK 2
- Place a heavy-bottomed pan over a high heat and add half the ghee
- Fry the fish in the ghee until lightly coloured
- Remove it from the pan with a slotted spoon and set to one side
🤝 Cook 1 hands the heavy-bottomed pan and slotted spoon to Cook 2.
5. Mise en place COOK 1
- Prep 2 lemons: juice
6. Prepare coriander COOK 1
- Chop the coriander leaves
7. Soften the aromatics COOK 2
- Add the remaining ghee to the pan and fry the garlic cloves, ginger, onions and chilli for a few minutes until soft
- Add the spices and seeds and continue to cook to release the flavours, stirring occasionally
🤝 Cook 1 hands over aromatics.
8. Simmer the curry COOK 2
- Add the tomato purée, lemon juice and fish stock to the pan, seasoning well with salt and pepper
- Drain the soaked lentils and stir these into the curry
- Bring the mixture up to the boil and allow to simmer gently for 1 hour
9. Check the consistency COOK 1
- Check the consistency of the curry, the lentils should have broken down and thickened the liquid
🤝 Cook 2 hands the heavy-bottomed pan to Cook 1.
10. Thicken the curry COOK 1
- If the consistency is still a little loose, continue to simmer for a further 15 minutes
11. Blend the sauce COOK 1
- Ladle out a large mugful of sauce and blitz until smooth in a blender
- Pour back into the pan, stirring well until fully incorporated
12. Warm the fish COOK 1
- Add the fried fish to the curry sauce and simmer gently in the liquid for 10 minutes until warmed through
- Stir through the chopped coriander and simmer for a further 5 minutes
🤝 Cook 2 hands over the fish.
13. Plate and serve BOTH
- Divide the fish curry between bowls, garnishing each with a few sprigs of fresh coriander
- Serve immediately with steamed basmati rice on the side
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