South Indian Style Monkfish and Lentil Curry
This dish is from my cookbook Dr Rupy COOKS. This authentic flavour combination of fresh tomatoes, mustard seeds and curry leaves takes me back to my... travels to Kerala and Goa. The addition of lentils and green beans to the tomatoes really packs in the protein and vegetables per portion, making this beautifully balanced and light. Because of the lentils, I don’t think this curry needs to be served with rice, but you can if you wish. Read more This dish is from my cookbook Dr Rupy COOKS. This authentic flavour combination of fresh tomatoes, mustard seeds and curry leaves takes me back to my travels to Kerala and Goa. The addition of lentils and green beans to the tomatoes really packs in the protein and vegetables per portion, making this beautifully balanced and light. Because of the lentils, I don’t think this curry needs to be served with rice, but you can if you wish.
Plantpoints
protein
fibre
vegetables
Plantpoints
protein
fibre
vegetables
NUTRITION PER SERVING (Read more)
Notes
You can use shop-bought Keralan curry paste for this if you prefer
Plantpoints
protein
fibre
vegetables
Ingredients
Method
1. Gather and prepare your ingredients.
2. For the curry paste, soak the dried chillies and coconut in the boiling water for 10 minutes. Tip the soaked chillies and coconut, along with the water, into a food processor or blender with the remaining ingredients and blend until smooth.
3. Heat the coconut oil in a heavy-based saucepan over a medium-low heat. Add the star anise, cumin and mustard seeds, turmeric, curry leaves, if using, with seasoning, and fry for 1 to 2 minutes. Add the curry paste and fry for 5 minutes,
stirring continuously, until it thickens and intensifies in flavour.
4. Add the lentils, coconut milk and stock. Bring to a simmer and cook gently for 20 minutes until the lentils are soft.
5.
Add the monkfish, green beans and spinach and cook for a further 8 minutes or until the monkfish is just cooked through.
6. To serve, spoon the curry into bowls, scatter over the chopped coriander and garnish with lime wedges for squeezing.
Notes
You can use shop-bought Keralan curry paste for this if you prefer
User comments (8)
Excellent! Mild curry. Would work with any mild fish, shrimp. Lots of left over.
So tasty.
Lovely, tiny bit too aniseed for us, but personal choice. Else would have given 5 stars
Loved this recipe. I did sub out the coconut milk for powdered coconut and used a packet of lentils 250g but it was super tasty.
Another great lentil dish, the heat was pretty much perfect. Used tenderstem instead. The monkfish surprisingly was the least fave bit for me (1st try of this fish ever). Think I'll certainly have it again with other seafood. Thanks again
Absolutely delicious. So filling! Xx
Hearty, warming curry. Worth the effort with the blending/making the curry paste.
Method advises soaking dried chillies, but ingredients refer to ‘chilli flakes’. We used the former (dried kashmiri chillies) and got a great tasting meal.