Pan-Seared Monkfish in Spicy Malaysian Curry
A flavorful and spicy dish inspired by Malaysian cuisine, featuring pan-seared monkfish in a rich and aromatic curry sauce.
Ingredients
- ●4 monkfish filletsSkin removed
- ●2 tablespoons coconut oilFor pan-frying
- ●1 medium onionDiced
- ●2 cloves garlicMinced
- ●2 teaspoons curry powderMalaysian-style
- ●1 tablespoon curry pasteSpicy
- ●1 cup coconut milkFull-fat
- ●1 tablespoon fish sauceOptional
- ●1 tablespoon brown sugarOptional
- ●1/4 cup fresh cilantroChopped
Instructions
- 1
Heat 1 tablespoon of coconut oil in a pan over medium-high heat.
- 2
Add the diced onion and cook until softened, about 3-4 minutes.
- 3
Add the minced garlic and cook for another minute, until fragrant.
- 4
Add the curry powder and cook for 1-2 minutes, until fragrant.
- 5
Add the curry paste and cook for 1-2 minutes, until the oil separates.
- 6
Add the coconut milk, fish sauce (if using), and brown sugar (if using). Stir well to combine.
- 7
Bring the curry sauce to a simmer and cook for 5-7 minutes, until thickened.
- 8
Season the curry sauce with salt and pepper to taste.
- 9
Heat the remaining 1 tablespoon of coconut oil in a separate pan over medium-high heat.
- 10
Add the monkfish fillets and cook for 2-3 minutes on each side, until cooked through.
- 11
Serve the pan-seared monkfish in the spicy Malaysian curry sauce, garnished with chopped cilantro.