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Love a Good Fish Curry
Over the past year, we have started to eat a lot more fish. I’ve always enjoyed fish but if I am honest I can find it a little bland. Seasoning it well or add some flavouring really helps, but I also really enjoy it in a curry.
Preparation and Cook
So I lit the fire bowl pretty early. I have not done a huge number of cooks on the fire bowl so am still getting to grips with it. From everything I have read, the best way to cook is over the embers and that was the aim for this cook. I did place the wood to one side, so as it broke down I had 2 zones to cook on.
Once I had a good layer of embers I started the cook. This cook gradually adds the different ingredients and spices to build up the flavours with the last ingredient to go in being the fish. What I decided to do with the Monkfish was quickly grill it directly to give it a little char before placing it into the curry sauce. Next time I would also be tempted to marinate it in a little turmeric before grilling and adding to the sauce.
The whole cook was done in my 11″ Alex Pole Steel Skillet. Really good for this type of cook but a cast-iron skillet or dutch oven would work equally well.
I loved this curry. I was a little dubious about using Salmon in a curry but it worked really well. This had a lovely flavour, and you could taste the coconut. It had a nice level of spiciness – definitely not too hot but if you like your curries a little spicier you could add some more chilli powder.
My wife also commented a number of times how good it was, so this will be one curry dish that makes a return.
It was also fantastic cooking on the fire bowl. There is something quite primal about it but it is also incredibly enjoyable.
Tanzanian Monkfish and Salmon Curry
- Kadai Fire Bowl
- 11" Alex Pole Steel Skillet
- Kiln Dried Wood
- 250 g Salmon (diced)
- 250 g Monkfish
- 1 Onion
- 2 tbsp Curry Powder
- ½ tsp Kashmiri Mirch
- 1 tsp Turmeric
- ½ tsp Ground Coriander
- ½ tsp Cumin
- 2 tbsp Ginger Paste
- 2 Garlic Cloves (crushed)
- 4 Plum Tomatoes (on the vine – chopped)
- 400 ml Coconut Milk
- 1 tbsp Taramind Paste
- 2 tbsp Ghee
- Start by placing your skillet directly over the embers. Add the Ghee to the skillet and then add the Onion and saute for a few minutes.
- Add the Curry Powder, Kashmiri Mirch, Tumeric, Coriander and Cumin and mix well. Saute for around 7-8 minutes. Depending on the heat you may need to move the skillet to the indirect side of your fire bowl. You just need to keep an eye on the heat.
- Next, add the ginger and garlic ad cook for another 2-3 minutes before adding the chopped tomatoes and stirring really well.
- After 5 minutes add the coconut milk and cook for 30 minutes, reducing the liquid. Keep an eye on how the mixture. I had to keep moving it between the direct and indirect area.
- Add the Taramind Paste and stir well. At the same time add the Monkfish to the grill and cook direct turning frequently so it doesn't stick. After 5 minutes, remove the Monkfish and dice and add to the liquid. At the same time add the diced salmon and cook for around 10 minutes, stirring frequently.
- Remove from the heat and serve with rice and naan bread.