Creamy Monkfish and Potato Coconut Curry is a culinary delight that brings together an exquisite blend of flavors, textures, and aromas in a single, heartwarming bowl. This delectable dish seamlessly marries the comforting wholesomeness of potatoes with the delicate richness of monkfish, all enveloped in a luscious and fragrant red curry coconut sauce.
The journey to crafting this curry begins with the careful selection of ingredients, each contributing its unique character to the final masterpiece. At its core, this dish celebrates the marriage of land and sea, as it combines the earthy goodness of potatoes with the ocean’s bounty in the form of monkfish.
To start, the potatoes are peeled and diced, transforming them into tender morsels that will absorb the flavors of the curry. These humble tubers play a crucial role in adding substance and a comforting heartiness to the curry.
The aromatic symphony begins with finely chopped onions, minced garlic, sliced carrots, and freshly grated ginger. These ingredients are gently sautéed in a fragrant dance of flavors, releasing their captivating scents and building a solid foundation for the curry. The vibrant orange addition of carrots contributes a touch of sweetness and a delightful crunch to the ensemble, complementing the overall flavor profile.
Next comes the star of the show: the red curry paste. Three tablespoons of this vibrant and aromatic paste are introduced to the pot, and the transformation begins. The curry paste, a delightful amalgamation of red chili peppers, lemongrass, galangal, and a myriad of spices, unleashes its fiery essence, enveloping the onions and aromatics in a tantalizing embrace. It’s in this moment that the curry’s journey to perfection truly takes shape.
Once the red curry paste has melded harmoniously with the aromatics, it’s time to introduce the diced potatoes. These starchy gems eagerly absorb the rich and spicy curry mixture, providing a delectable canvas for the flavors to develop. Simmering in the aromatic bath, the potatoes gradually soften, releasing their natural creaminess into the curry, a process that transforms the humble vegetable into a comforting delight.
The pièce de résistance, the monkfish, makes its grand entrance as the curry sauce simmers to perfection. Monkfish, known for its mild, sweet flavor and firm texture, is cut into bite-sized pieces and gently nestled into the curry. Care must be taken not to overcook the monkfish; it should remain tender and succulent.
What is Monkfish?
Monkfish is a unique and highly sought-after seafood known for its distinctive appearance and delicious taste. It is a type of fish that inhabits the North Atlantic Ocean and is characterized by its large, flat body, wide mouth, and sharp teeth. Monkfish has a mild, sweet flavor and a firm, meaty texture, making it a versatile ingredient in various seafood dishes and a popular choice for culinary enthusiasts seeking a delectable and hearty seafood option.
Monkfish is often referred to as the “poor man’s lobster” due to its unique texture and taste, which closely resemble that of lobster, yet it comes at a more affordable price point.
To bring the curry to its full potential, coconut milk is poured into the pot, providing a luxurious and creamy backdrop to the spices and vegetables. The coconut milk’s lusciousness tempers the heat of the red curry paste, resulting in a harmonious balance of flavors that is both comforting and indulgent.
To elevate the curry’s taste profile, soy sauce and brown sugar are added, their proportions carefully adjusted to achieve the ideal level of saltiness and sweetness. This fine-tuning ensures that the curry satisfies the palate, offering a burst of complex flavors in every spoonful.
The Creamy Monkfish and Potato Coconut Curry is simmered gently, allowing the monkfish to cook to tender perfection while the potatoes absorb the sumptuous flavors of the sauce. Throughout this process, the curry becomes a fragrant masterpiece, with enticing scents wafting through the kitchen, promising a truly exceptional culinary experience.
The Creamy Monkfish and Potato Coconut Curry is ladled generously into bowls. The final touch is a sprinkle of freshly chopped cilantro, imparting a burst of freshness and a pop of color that elevates the dish to a visual masterpiece.
Each bite is a revelation, with the tender monkfish and creamy potatoes bathed in the rich, spicy, and aromatic curry sauce. It’s a symphony of land and sea, a fusion of earthy comfort and oceanic delight, and an unforgettable culinary experience that captivates the senses and warms the heart.
Creamy Monkfish and Potato Coconut Curry
Course: MainsCuisine: FusionDifficulty: Easy4
servings15
minutes45
minutes1
hourCreamy Monkfish and Potato Coconut Curry is a comforting and flavorful seafood stew featuring tender monkfish, diced potatoes, and a fragrant red curry sauce, offering a delightful blend of earthy richness and oceanic delight in every spoonful.
Ingredients
1 pound 1 monkfish fillets, cut into bite sized pieces
3 large 3 yellow potatoes, peeled and diced
1 medium 1 onion, finely chopped
1 large 1 carrot, thinly sliced
2 cloves 2 garlic, minced
1 tablespoon 1 ginger, grated
3 tablespoons 3 red curry paste
28 ounces 28 coconut milk
2 tablespoons 2 vegetable oil
2 tablespoons 2 soy sauce
2 tablespoons 2 brown sugar
for garnish, chopped cilantro
Directions
- Prepare the Monkfish and Potatoes:
In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Add the chopped onion, garlic, carrot, and grated ginger. Sauté for 2-3 minutes until fragrant. - Add Red Curry Paste and Potatoes:
Stir in the red curry paste and cook for an additional 2-3 minutes, stirring frequently, until the paste is well combined with the aromatics. Add the diced potatoes to the pot and stir to coat them with the curry mixture. - Pour Coconut Milk:
Pour in the coconut milk and mix well. Bring the mixture to a gentle simmer. Allow the potatoes to simmer for about 15 minutes or until they begin to soften. - Add Monkfish and Seasonings:
Add the monkfish pieces to the simmering curry. Gently stir to combine. Stir in the soy sauce and brown sugar. Adjust these seasonings according to your preferences for saltiness and sweetness. - Simmer and Cook Monkfish:
Continue simmering for 10 minutes, until the monkfish is cooked through. Be careful not to overcook the monkfish; it should be opaque and tender. - Serve:
Serve the Creamy Monkfish and Potato Coconut Curry hot. Garnish with freshly chopped cilantro leaves for added flavor and a pop of color.