Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Fish Curry with Okra
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- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 25 g
- Cholesterol
- 38 mg
- Sodium
- 683 mg
Monkfish, known as “the poor man’s lobster” because it has a similar taste and texture to lobster, is known for its inexpensive white, meaty flesh and a slightly sweet, mild taste. Indian essentials like Kashmiri chili, mustard seeds, turmeric and coriander transform this fish into a rich, mouthwatering curry you’ll want to make over and over again.
- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 25 g
- Cholesterol
- 38 mg
- Sodium
- 683 mg
Ingredients
Directions
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Stir in the mustard seeds and toast until they pop, 10 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the coconut, coriander, chili powder and turmeric; cook, stirring and scraping the pan, until toasted, about 30 seconds.
- Add the tomatoes to the pot. Cook, stirring, until they break down, 4 to 5 minutes. Season the monkfish with salt and pepper. Add the fish and okra to the pot, stir in 1 1/4 cups water and bring to a simmer over medium-low heat. Cover and simmer until the fish is cooked through and the curry has thickened, 13 to 15 minutes; season with salt. Serve with rice and top with cilantro.
Cook’s Note
The longer the onions cook and slowly caramelize, the richer the curry. Don’t rush this step!
