Monk Fish Curry




MY MONKFISH CURRY



Ingredients

1 tbsp. oil (vegetable is fine)

1 finely chopped onion (medium sized)

2 cm Fresh ginger grated

3 Cloves garlic crushed

1/2 tsp salt

1 tsp sugar

1/2 tsp turmeric

1 tsp medium chilli powder

1/2 tsp cumin seeds

1/4 tsp fenugreek

1/4 tsp smoked paprika

1/2 tsp paprika

1 tsp cumin (ground)

1/2 tsp coriander (ground)

3/4 tsp garam masala

1/2 tin chopped tomatoes

2 monk fish fillets (ask your fish monger to debone and cut into large chunks)

Method

• Grab a heavy bottomed pan with a lid. Add your oil and warm it up 
• Finely chop your onion and cook in a tablespoon of oil on medium heat for about 5 minutes, do not let it go brown. You want them nice and translucent.
• Add your garlic and ginger into the onions.
• Then add your spices and stir round for about 2 minutes letting all the aromas come out of the spices.
• Then add your tomatoes along with the salt and sugar.
• Cook (still on medium heat) for a further 3-5 minutes then add your chunks of monkfish and about 1/2 mug of water. Stir and put on the lid. you want to turn down the heat now so that it just simmers nicely.
• After about 1/2 hour to an hour, remove the lid and add 3/4 tsp garam masala. Leave the lid of to thicken the gravy like sauce and simmer for a further 1/2 hour.
• Once its thickened you can serve either with puri or roti.