Monkfish Curry

Monkfish curry is an exotic and flavorful dish that blends oriental flavors with this delicious fish. Here’s how to prepare it with an Italian touch.

Ingredients

• 400 g of monkfish, cut into cubes
• 2 tablespoons of olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, chopped
• 1 piece of fresh ginger, grated
• 1-2 tablespoons of curry paste (red or green, depending on the desired level of spiciness)
• 400 ml of coconut milk
• 1 tablespoon of tomato paste
• 1 teaspoon of sugar
• Juice of 1/2 lemon
• Salt to taste
• Chopped fresh cilantro (optional for garnish)

Preparation

1. Heat the olive oil in a large skillet over medium heat and sauté the chopped onion until translucent.
2. Add the chopped garlic and ginger and cook for another minute, being careful not to burn them.
3. Stir in the curry paste and cook for a couple of minutes to release the flavors.
4. Pour the coconut milk and tomato paste into the pan, add the sugar and mix well until the mixture is smooth.
5. Add the monkfish cubes to the curry and simmer with the lid on for about 10 minutes, or until the fish is well cooked.
6. Squeeze in the lemon juice and adjust the salt to taste.
7. Serve hot, garnished with chopped fresh cilantro if desired.

As an Italian touch, you might add a sprinkle of fresh parsley instead of cilantro and a drizzle of good raw extra virgin olive oil before serving, to give a note of freshness and depth to the taste.

Curiosity

Monkfish, also known as anglerfish, is highly appreciated for its firm and tasty flesh, particularly suitable for stewed preparations or in sauces like curry, as it perfectly absorbs flavors.