Lobster and Monkfish Curry

The combination of Lobster and monkfish make a mouthwatering curry, perfect for entertaining. In this recipe, you will see that most of the ingredients can be prepared in advance, leaving only the final cooking and plating, making it an ideal dish to serve at dinner parties.

Lobster and Monkfish Curry in the serving bowl.
Lobster and Monkfish Curry, served.

Portions: 6 Portions

Preparation: 20 Minutes

Cooking: 30 Minutes

Ingredients

Ingredients

  • 4 uncooked lobster tails, deveined and each one sliced into 4-5 pieces (shell on)
  • 750g monkfish, trimmed and sliced into 2 cm thick pieces
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 75ml rapeseed or vegetable oil

Curry Sauce

  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp ginger, finely chopped
  • 2 medium red chillies, finely chopped (seeds removed for milder dish)
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp ground chilli
  • 1/2 tsp ground cinnamon
  • 400g canned chopped tomatoes
  • 400ml coconut cream
  • 50g ground cashews
  • 100ml double cream
  • Pinch maldon salt

To Assemble

  • 5 tbsp chopped coriander
  • 75g roasted cashews, roughly chopped

To Serve

  • Boiled rice or Pilau rice (see recipe)
  • Naan bread or papadums (optional)

Method

Lobster and Monkfish

  1. Heat the oil in a large saucepan or casserole pan over a moderate high heat. Toss the lobster medallions in 1/2 tsp turmeric and 1/2 tsp garam masala.
  2. Fry the lobster in batches for 30 seconds to a minutes so that the lobster is just coloured, being careful not to overcook.
  3. Remove from the pan an place in a container, set aside or cover and refrigerate if preparing in advance.
  4. Repeat this with monkfish coating the pieces in the remaining ground ginger and garam masala. Leave the oil in the pan for the preparation of the sauce.

Curry Sauce

  1. Heat the reserved oil in the saucepan or casserole pan over a moderate heat. You may need to add a little more oil if pan seems to dry.
  2. Add the onions to the pan, cook them until they are translucent and tender. Stir in the garlic, ginger, chilli and ground spices, cook the mixture while stirring regularly for a couple of minutes.
  3. Stir in the tomatoes and coconut cream bring the mixture to a strong simmer, then reduce to a steady simmer and leave it to cook for 10-15 minutes, stirring regularly.
  4. Stir in the ground cashews and puree the mixture in a food processor until smooth, return to the saucepan, add the cream to the pan and allow it to simmer for 1 minute, season with a little salt.
  5. If preparing in advance set the sauce aside until reheat and add seafood.

To Assemble

  1. Bring the sauce to a strong simmer add the lobster and monkfish. Lower the heat and gently simmer for 2-3 minutes so the seafood is fully cooked and heated through.
  2. Stir in the chopped coriander, scatter over cashews and serve hot.

To Serve

  1. Accompany the curry with boiled rice or pilau rice, naan bread and pappadums (optional).