Spicy Monkfish and Mixed Pepper Stew

cook 20 mins
Tags: Spicey
  • 2 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 2 tablespoons medium or hot curry powder
  • 1 teaspoon ground turmeric
  • 900 g (2 lb) monkfish tail, cut into bite-sized pieces
  • 2 garlic cloves, chopped
  • 1 teaspoon peeled and finely grated fresh root ginger
  • 1/2 teaspoon tamarind paste
  • 1 tablespoon thyme leaves
  • 1 star anise
  • 450 ml (3/4 pint) hot fish stock
  • 1 red pepper, cored, deseeded and cut into 3 cm (1 inch) pieces
  • 1 yellow pepper, cored, deseeded and cut into 3 cm (1 inch) pieces
  • steamed rice, to serve (optional)
  • Heat the oil in a heavy-based saucepan, add the onions and cook over a medium heat, stirring occasionally, for 2–3 minutes until softened. Stir in the curry powder and turmeric and cook for a further 1 minute until fragrant.
  • Add the remaining ingredients and stir together well. Bring to a simmer, then reduce the heat to low and cook, uncovered, for 8–10 minutes or until the fish is cooked through and the peppers are tender.
  • Ladle into warm bowls and serve with steamed rice, if liked.
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