Thursday, November 27, 2014

Kerala-Style King Prawn & Monkfish Curry






Rich, warm, fragrant and flavourful, this luscious Kerala-style curry made with plump juicy prawns and meaty monkfish, is cooked in a creamy coconut milk sauce and aromatic blend of Indian spices sautéed with onions, tomatoes and fresh kari leaves, for an elegant and delicious dish easy to prepare anytime of the year. Typical of the coconut-based curries found on the beautiful Kerala coast of Southern India, this King Prawn & Monkfish Curry is perfect served with a bowl of steamed basmati rice and ice cold Kingfisher beer.




Eight large 10/15 count prawns to be shelled and deveined

1/2-pound monkfish cut into 2-inch pieces 

Oil and spices sautéed over medium-high heat for 10 seconds

Finely diced onions are added and sautéed for 10-15 minutes until soft and fragrant

Minced ginger and garlic are then added...

...followed by diced tomato, which are sautéed until cooked through

Prawns and monkfish are added to the spice mixture

The fish is stir-fried until just cooked through

Coconut milk and cilantro are added

Cooked for 15-20 minutes over low heat, the curry can be covered and set over low heat until the rice is ready to be served

Basmati rice cooked for 12 minutes with ghee and garnished with lemon zest and cilantro



Kerala-Style King Prawn & Monkfish Curry
Serves 2

2 tbsp vegetable oil
1 tbsp mustard seeds
1 tbsp fenugreek seeds
1 tsp ground coriander
1 tsp cumin
1/2 tsp turmeric
15-20 kari leaves
1/2 large onion, peeled and finely chopped
1/2 tsp Sriracha hot chili sauce 
2-inch piece of fresh ginger, peeled and finely chopped
4 cloves of garlic, peeled and finely chopped
1 ripe tomato, chopped into 1/8-inch dice
1/2 lb monkfish tail, cut into 1-inch pieces
8 raw king prawns, peeled and deveined, keeping tails on
1 cup coconut milk
1 bunch of fresh coriander, washed and leaves picked
1/2 lime, juiced

Basmati Rice:
1 cup basmati rice
2 cups water
1 tsp ghee
1 tbsp lemon zest
1 tbsp chopped cilantro, for garnish


Heat the oil in a heavy pan or wok over medium-high and add the mustard and fenugreek seeds, ground coriander, cumin, turmeric and curry leaves, and fry covered for 10-15 seconds. Add the finely chopped onions and sauté stirring frequently until they become soft, about 10-15 minutes. Then stir in the ginger, garlic and diced tomato and cook for 3-4 minutes, stirring constantly. Add the prawns and monkfish and cook until opaque and just cooked through, about 5 minutes. Finally, reduce the heat to low, add the coconut milk, chopped cilantro and squeeze of lime juice, cover and simmer gently for 15-20 minutes. 

Meanwhile, put a pot of water on to boil for the basmati rice and cook according to the package instructions. Stir in the ghee and chopped cilantro once done and serve the rice garnished with lemon zest. Serve the curry in a warm serving bowl, garnish with chopped cilantro, along with the basmati rice.