James Strawbridge’s Monkfish Curry

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.

Serves 4

Ingredients:

For the spices: 

  • 1 tsp garam masala 
  • 1 tsp black peppercorns 
  • 4 cardamom pods 
  • 1 tsp cumin seeds 
  • 1 tsp paprika 

Method:

  1. Carefully carve your monkfish by taking off the bone and chopping into medallions.
  2. 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. 
  3. 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. 
  4. 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.  
  5. 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. 
James-Strawbridge’s-Monkfish-Curry-05
James-Strawbridge’s-Monkfish-Curry-04

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    Recipe Bundle: Monkfish Curry and Cauli Rice

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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.

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