Tandoori Monkfish with Tamarind Alleppey Curry

Ingredients

  • 1-3⁄4 T Ginger, minced, divided use
  • 1-1⁄2 T Garlic, minced, divided use
  • 30 oz. Monkfish tail, cleaned
  • 1⁄2 c Hung curd
  • 2 T Mustard seed oil
  • 1 T Turmeric
  • 1⁄2 T Green chili, chopped
  • 1⁄2 T Kashmiri red chili powder
  • 1⁄2 T Curry leaves, chopped
  • 1 tsp. Kosher salt
  • Zest of 1 lime
  • Clarified butter, as needed
  • Lemon juice, as needed
  • Alleppey curry, recipe follows
  • Cilantro, for garnish
  • Curry leaf oil, for garnish

Ground 3⁄4 tablespoon ginger and 1⁄2 tablespoon garlic into a paste. Slice monkfish into 3 portions for family style, or 4 for single servings, and marinate with the paste for 1 to 2 hours refrigerated.

Combine remaining ginger and garlic paste, hung curd, mustard seed oil, turmeric, chili, chili powder, curry leaves, salt and zest. Add to the fish and marinate 2 more hours refrigerated.

Arrange marinated monkfish pieces on a tray lined with aluminum foil. Cook in a preheated 350°F oven for 7 to 8 minutes. Baste with butter and lemon juice.

Place desired amount of curry in three bowls. Top each bowl with a portion of fish, garnish with cilantro and curry leaf oil.

If presenting for takeout, package fish, curry and garnish separately. Makes 4 servings.

To make tamarind alleppey curry: heat 1 tablespoon coconut oil in a saucepan. Add 1 teaspoon mustard seed and heat until they start to crackle; add 1 sprig curry leaves and sauté for a few minutes. Add 2 tablespoons each chopped ginger and chopped onion and sauté until translucent. Add 1⁄2 cup green mango, 1⁄3 cup chopped pumpkin, 1 tablespoon tamarind paste and 1 teaspoon chopped green chili and 1 teaspoon turmeric; cook for a few minutes and add 2 cups Thai coconut milk and 1⁄2 cup water. Simmer for 5 minutes; purée and pass through a sieve; adjust seasonings.

Chef Sujan Sarkar Rooh, San Francisco and Palo Alto from Food Fanatics Magazine®