James Strawbridge’s Monkfish Curry
Looking for a healthier choice that’s still full of flavour? This recipe makes the best of British fish and the cauliflower rice is a great low-carb alternative.
- 500g Monkfish Tail
- 1 tbsp fresh Turmeric, grated
- 2 Red Peppers, roughly chopped
- 1 Sweet Potato, peeled and diced
- 2 cloves of Garlic, finely diced
- 1 tbsp fresh Ginger, grated
- 3-4 Chillies, finely diced
- 60g fresh Coriander, roughly chopped
- 1 Fennel bulb, diced
- 1 Cauliflower, roughly chopped and blitzed
- A bunch of Spring Onions
- 4 tbsp Rapeseed Oil
- 2 tbsp Tomato Paste
- 80g Peanuts and Cashews
- 100g Samphire to garnish
For the spices:
- 1 tsp garam masala
- 1 tsp black peppercorns
- 4 cardamom pods
- 1 tsp cumin seeds
- 1 tsp paprika
- Carefully carve your monkfish by taking off the bone and chopping into medallions.
- Coat with a good glug of oil, spices and the finely chopped chillies, ginger, turmeric and garlic. Season with a good pinch of sea salt and leave to one side.
- Preheat your oven to 200˚C and blitz the cauliflower in a food processor along with the sweet chilli peanuts and cashews. Roast on a tray for 20-25 mins with a drizzle of oil and season with sea salt.
- Roughly chop all your remaining vegetables including the sweet potato, pepper, spring onions and fennel. Sauté with a little more oil in a large frying pan for 10-15 mins.
- Add the monkfish and tomato paste. Simmer for 15 mins and serve with cauliflower rice and a drizzle of lime juice. Garnish with samphire and chopped coriander.
Get this recipe’s ingredients in one easy bundle.
The Green Grass and High Tides Podcast
In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.
More recipes from James
James Strawbridge's Posh Beans on Toast
James Strawbridge’s Triple Cheese and Mushroom Sourdough Toastie
James Strawbridge’s Spiced Plum and Apple Crumble
James Strawbridge’s Fiery Corn on the Cob with Chilli Jam Butter
James Strawbridge's Mackerel Puttanesca