¼ cup vegetable oil
½ teaspoon brown mustard seeds
2 onions, thinly sliced
Kosher salt
1 tablespoon grated fresh ginger
4 cloves garlic, 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 pepper
12 pieces okra, halved lengthwise
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping
FISH CURRY WITH OKRA ACTIVE: 50 min l TOTAL: 1 hr l SERVES: 4 to 6
The longer the
onions cook and
slowly caramelize,
the richer the
curry. Don’t rush
this step!
1.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.
2.Add the onions, season with ½ 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.
3.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 1¼ 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.
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weekend
cooking