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Cooked Tasmanian Curry

Tanzanian Monkfish and Salmon Curry

A tasty fish curry with the Monkfish and Salmon being the stars of the show. Not too spicy with a subtle coconut flavour.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Seafood
Servings 2 people


  • 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 Oil
  • 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.
    Cooking over Embers
  • 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.
    Monkfish Cooking
  • Remove from the heat and serve with rice and naan bread.
    Cooked Tasmanian Curry
Keyword Curry, Fire bowl, Kadai, Monkfish, Salmon