Ingredients
Marinade
- 1 1/2 lbs monkfish completely remove the membrane and cut into medallions
- 1/2 tsp turmeric
- 3 tbsp plain yogurt
- 1 tbsp ginger - garlic paste (or 3 cubes of each) frozen ginger and garlic cubes from Trader Joe's work great for this, otherwise, take a mortar and pestle to it
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp red chili Kashmiri powder or use sweet paprika with a dash or two of cayenne
- 1/2 tsp salt
For saute
- 1 1/2 tbsp ghee or oil
- 2 green cardamom pods
- 2 medium yellow onions sliced
- 3 cloves garlic finely minced
- 1 tbsp grated fresh ginger
- 1/2 cup lightly salted cashew nuts ground (use mortar and pestle or small grinder)
- 1/4 cup plain yogurt
For Fish
- 2 tbsp ghee or oil
- 1 bay leaf
- 2 in cinnamon
- 2 cardamom pods
For Korma
- 1/4 tsp salt
- 1 1/2 tsp garam masala
- 2 tsp coriander
- 2 tsp cumin
- 1 tsp sweet paprika for color
- 1 tbsp tomato paste (optional) for color
- dash or two of cayenne
- 1/2 cup hot water more if consistency is too thick
- 1/4 cup chopped cilantro leaves plus more to garnish
- serve with basmati rice or naan you can chop up a little cilantro and cashews to spiff it up a notch
Instructions
Marinade
- In a mixing bowl, add the ingredients. Mix well to coat the fish, cover, and refrigerate for at least 45 minutes, can go longer. Overnight is even ok.
For Saute
- Heat a pan, add ghee, add cardamom pods, and onions. After a few minutes, add garlic and ginger. Saute until golden brown over medium heat constantly stirring, about 8 minutes. Place in a bowl and cool down. Remove cardamom pods. Once slightly cooled, add the 1/4 cup of yogurt and blend using an immersion blender until smooth. It may take a few minutes to get it as creamy as you can, add a little more water if it's too thick. Set onion blend puree aside.
Fish
- Heat ghee and add the whole spices; bayleaf, cinnamon, and cardamom pods. When they begin to sizzle, add the fish in a single layer. When placing fish in pan, scrap as muich of the marinade off and reserve. Saute for about 2 minutes a side. Remove the fish to a dish.
- In your same saute pan, add the onion puree and all of the spices; garam masala, coriander, cumin, paprika, cayenne, and tomato paste (if you don't like the color of your sauce). Stir in hot water, cook on low, about 10 minutes, stirring and adding water if necessary.
- Gently add the fish and cook for about 2 more minutes until fish is just tender.
Notes
The easiest way to make this dish is to have everything in it's place, ready to go.
https://www.cacfp.org/2024/05/07/culinary-basics-mise-en-place/
Â
Tried this recipe?Let us know how it was!