Monkfish Pasanda is a modern British Indian Restaurant (BIR) recipe for a classic curry of monkfish pieces in a spiced cream base that's a staple of curry restaurants. The full recipe is presented here and I hope you enjoy this classic Indian Restaurant version of: Monkfish Pasanda.
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Ingredients:
600g monkfish tail, flesh cut into strips about 4cm long and 1cm wide
200ml water (or use the monkfish trimmings to make stock)
2 small white onions, finely chopped
4 tsp ginger-garlic paste
200g ghee
2 tsp ground turmeric
4 tsp mild curry powder
1/4 tsp chilli powder
3 tsp Garam Masala
200ml coconut cream mixed with 200ml water
200ml single cream
100ml Greek-style yoghurt
2 tbsp basic curry sauce
slivered almonds, toasted, to garnish
Method:
Heat the ghee in a wok over medium heat. When hot, reduce the heat add the onions and stir-fry gently for about 10 minutes, or until the onions start to colour.
In a bowl, combine the ginger-garlic paste with the curry powder, turmeric and chilli powder. Stir in enough water to give a smooth paste. Add this to the wok and stir-fry for 1 minute more.
Now add the monkfish strips along with the coconut cream. Bring to a simmer and cook for 2 minutes. In a bowl, whisk together the cream, yoghurt, curry sauce and water (or stock). Pour this into the wok and bring the mixture back to a simmer. Cook, uncovered, for 10 minutes, stirring occasionally.
Scatter over the garam masala and stir to combine. Continue cooking for 2 minutes then turn into a warmed serving dish. Garnish with the toasted almonds and bring to the table.
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