Sustainable Scottish monkfish fillets caught by our responsible sourced fishing fleet in the rich fish grounds around Scotland.
The monkfish are bought fresh from the boats at Peterhead Fish Market by our expert Buyers, and filleted in-house by our team - they are split into fillets, tails and cheeks.
Goan Fish Curry
- ¼ tsp ground turmeric
- pinch salt
- monkfish fillet
For the paste
- 70g fresh or frozen coconut grated
- 1 tsp ground turmeric
- 5mm/¼in fresh root ginger, peeled and roughly chopped
- 1 tsp mild chilli powder
- 2 bird’s-eye chillies (use 1 if you prefer it less spicy)
For the curry
- 3 tbsp vegetable oil
- 90g onion, finely chopped
- 1 tsp sugar
- 150ml/5fl oz coconut milk
- 1 tsp tamarid paste
- salt and freshly ground black pepper
- chopped fresh coriander, to garnish
Place the fish on a plate and sprinkle with the turmeric and salt. Mix well and set aside.
For the paste, add all the ingredients to a blender or food processor along with 100ml water and blend to a smooth paste.
To make the curry, heat the oil in a large saucepan over a medium heat. Add the onions and fry for 10–12 minutes until softened and coloured slightly. Stir well and add the paste. Fry for 3–4 minutes until the paste dries out. Now add 100ml water, season with salt and pepper and add the sugar. Stir well and add the fish to the pan. Give the saucepan a swirl so you don't break the fish steaks. Turn the heat to low and simmer with the lid on for 4 minutes. Add the coconut milk and tamarind paste. Stir gently and continue to simmer for 8–9 minutes until the fish is completely cooked. Garnish with coriander and serve with rice.