Fish curry forever reminds me of spending December’s in Gujarat. The endless rows of fish markets and the smells of powdered spices, the busy streets with the noise of tooting rickshaws and the hot midday heat. It was so hot and dry that we hardly ever ventured out during the day unless it was for food shopping or a quick bite to eat. Instead, we stayed in the kitchen, cooking up a storm of seafood delightfulness.
The fish market is always rewarding, going out during the day has to be a good reason if meaty, fresh fish is on the menu. Monkfish and haddock is a great treat if you’re looking for a fast curry dinner idea. All you have to do is some quick slicing and you’re ready to go.
1 medium monkfish tail, cut into bite-size pieces
3-4 small fish loins/ fillets
2 tablespoons easy home-made Gujarati curry paste
1 tablespoon olive oil
Half a large red pepper, cut into chunks
100ml water/fish stock
A handful of coriander to garnish
Heat the olive oil in a large, heavy based frying pan over a medium heat.
Once hot add in the peppers and sauté for about 5-10 minutes.
Add in the curry paste and 100ml of water or fish stock and simmer for 5 minutes.
Add in the fish, cover and simmer for 15-20 minutes.
Once cooked, garnish with coriander and enjoy!