Serves 6
60 min
Fish Curry with Okra
Recipe GLPRc1ed4987993799
A fragrant, warming Indian-spiced fish curry featuring tender chunks of monkfish simmered with okra, tomatoes, and aromatic spices. The sauce builds from a flavorful base of caramelized onions, ginger, and garlic, enriched with toasted coconut and warm spices. Light enough to serve over fluffy basmati rice, this dish brings bold, complex flavors to the table in under an hour.
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Ingredients
¼ cup Vegetable oil
½ teaspoon Brown mustard seeds
2 Onions, thinly sliced
Kosher salt
1 tablespoon Fresh ginger, grated
4 Garlic cloves, grated
¼ cup Shredded unsweetened coconut
1 teaspoon Ground coriander
1 teaspoon Kashmiri chili powder or hot paprika
½ teaspoon Ground turmeric
3 Small plum tomatoes, diced
2 pounds Monkfish fillets, cut into 2-inch chunks
Freshly ground black pepper
12 pieces Okra, halved lengthwise
Cooked basmati rice
Fresh cilantro, chopped
Directions
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the mustard seeds and allow them to pop and crackle, about 10 seconds. Stir constantly to toast evenly.
Add the sliced onions to the pot and season with 1/2 teaspoon kosher salt. Cook, stirring frequently, until the onions become soft and golden-brown, 8 to 10 minutes.
Stir in the grated ginger and grated garlic, cooking for about 2 minutes, stirring often, until fragrant and lightly golden.
Add the shredded coconut, ground coriander, chili powder, and turmeric to the pot. Cook, stirring constantly and scraping the bottom of the pot, for about 30 seconds to toast the spices and infuse them with the oil.
Add the diced tomatoes to the pot and cook, stirring occasionally, until they soften and break down into the sauce, 4 to 5 minutes.
Pat the monkfish chunks dry with paper towels. Season them with kosher salt and freshly ground black pepper.
Add the seasoned monkfish and halved okra to the pot. Pour in 1 1/4 cups of water, stirring gently to combine. Reduce the heat to medium-low and bring the curry to a gentle simmer. Cover the pot with a lid.
Simmer, covered, until the fish is opaque and flakes easily when tested with a fork (internal temperature should reach 145°F/63°C), and the sauce has thickened slightly, 13 to 15 minutes.
Taste the curry and adjust the seasoning with additional kosher salt as needed. Serve hot over cooked basmati rice and garnish generously with fresh chopped cilantro.
