Mushy Pea Curry
Muttar Masala
- medium
- 82.0KViews:
- 800g of monkfish fillet, cut into cubes
- 4 tomatoes, roughly chopped
- 200ml of hot water
- 1 tbsp coconut oil
- ½ tsp of black or brown mustard seeds
- ½ tsp of fenugreek seeds
- 10 fresh curry leaves or 15 dried
- 1 inch piece ginger, cut into julienne
- 1 onion, finely sliced
- 3-4 green chillies, sliced
- ½ tsp turmeric
- 1 tsp cumin seeds
- 3 tsp of coriander seeds
- 1 tsp of Kashmiri chilli powder
- 100ml of coconut milk
- 1 tsp salt
- 1 lime
Method
- Wash the monkfish cubes and leave to drain.
- In a blender, pulse the tomatoes into a purée with 200ml of water and set aside.
- Slice the ginger, chillies and onions.
- Heat 1 tbsp of coconut oil over a medium heat, then add in the mustard seeds.
- Once they are crackling, stir in the fenugreek seeds followed by the curry leaves.
- Dont let the fenugreek seeds colour then add the ginger, sliced onions and chillies. Stir and leave to cook until the onions are golden brown (10 minutes).
- Stir in the puréed tomatoes and increase the heat.
- Crush the cumin and coriander seeds in a pestle and mortar and add to the sauce with the turmeric and chilli powder.
- Partially cover the pan and turn up the heat so that it starts to boil, leave the tomatoes to reduce and thicken for about 10-20 minutes.
- Turn down the heat and pour in the coconut milk and salt to taste. Bring the curry back to the boil and reduce to a simmer.
- Place in the pieces of fish and allow it to cook for about 2-3 minutes until the fish is just cooked through, then remove from the heat.
- Squeeze in the juice of lime and check the seasoning. Serve immediately with some plain Basmati rice.
Anna
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