Indian Curry Monkfish with Okra & Peppers
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Indian, Seafood
- Cuisine: Dinner
Description
My husband and I were talking about what I should put in a couple of our upcoming meals, and we laughed when we realized how many dishes we use peppers and onions in! But they’re such a classic combination!
I think I’ve said before how much we love Indian dishes. The Indian culture is so diverse with great differences in cuisine across the country. Curry monkfish with peppers, onions, and okra is hands down one of our favorite meals! We have several fish recipes we make with peppers and onions, but this dish is delightedly spicy and rich with Indian seasonings.
Monkfish is a delicious fish. It’s very mild in flavor and so easy to cook. It’s a firm fish with a texture almost like lobster meat, so it doesn’t flake and fall apart when you cook it. It is delicious in a number of different cuisines, with an almost sweet, subtle flavor.
This dinner comes together so quickly! Fresh okra is preferred with this dish, but if you can’t find any, frozen is a perfectly acceptable swap! I generally think of okra as a Cajun vegetable, common in gumbos. But it works really nicely with a strong, spicy dish (like gumbo! Or curry!).
If my son isn’t eating with us, I like to make this dish intensely hot. I’ll use two Serrano peppers, unseeded and I’ll usually add a bit of cayenne pepper to give it extra heat. When my son eats with us, I’ll just use one Serrano pepper and skip the cayenne pepper. My son can handle a bit of heat, but not an intense heat. My husband and I, on the other hand, like an occasional meal when our lips set on fire from the intensity of the heat. If that’s not your thing, that’s okay! And if you want no heat at all, seed the Serrano pepper for a gentle, belly-warming curry.
This is a great dish for Seafood Saturday. It’s packed with flavors and nutrition! Best served over basmati rice. And if you want to make it spicy, try pairing it with coconut rice for a nice blend of sweet and spicy!
Enjoy!
Ingredients
1½ lbs monkfish, membrane removed (if still attached) and cut into bite size pieces
½ TB ground turmeric
½ TB chili powder
½ TB ground cumin
¼ to ½ tsp cayenne (optional)
½ TB salt
1 onion, chopped
3 bell peppers of various colors, cut into bite size pieces
4 garlic cloves, minced
1 to 2 Serrano peppers, minced
8 oz. fresh or frozen okra, trimmed & cut into 1” pieces
1 can of diced tomatoes
⅔ cup water
½ TB garam masala
2 TBs olive oil
basmati rice, to serve
Instructions
In a medium bowl, mix together the turmeric, chili powder, cumin, and salt. Add the monkfish and mix to throughly combine.
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. When hot, add the monkfish. Cook for 5 minutes, stirring frequently. It’s okay if the monkfish isn’t cooked through yet. Remove the monkfish with a slotted spoon and drain on paper towels.
Add the remaining 1 tablespoon of olive oil. Add the onions and bell peppers and season lightly with salt. Cook for about 5 minutes, or until just starting to soften, stirring frequently. Add in the garlic, Serrano peppers, and okra. Cook for an additional 2 to 3 minutes.
Add the canned tomato and water, stirring to combine. Cook for five minutes. Return the monkfish to the pan. Add the garam masala and stir to combine. Cover with a lid and simmer for 5 minutes or until the okra is just tender.
Serve immediately over rice.
Enjoy!
Keywords: Indian Curry, Curry Monkfish, Indian Monkfish, Monkfish with Okra, Monkfish with Peppers
