Name: Fish Curry with Okra
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup vegetable oil; 1/2 teaspoon brown mustard seeds; 2 onions, thinly sliced; Kosher salt; 1 tablespoon grated fresh ginger; 4 cloves garlic, grated; 1/4 cup shredded unsweetened coconut; 1 teaspoon ground coriander; 1 teaspoon Kashmiri chili powder or hot paprika; 1/2 teaspoon ground turmeric; 3 small plum tomatoes, diced; 2 pounds monkfish fillets, cut into 2-inch chunks; Freshly ground pepper; 12 pieces okra, halved lengthwise; Cooked basmati rice, for serving; Chopped fresh cilantro, for topping

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!

Photograph by Ryan Dausch

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Fish Curry with Okra

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