Monkfish Tikka Masala

Recipe by Chef Ryan Barth-Dwyer of Little Fish, Southold NY

Ingredients for Marinade:

  • 2 lbs Monkfish Fillet (cut into 2-3oz pieces)

  • 1 cup plain yogurt

  • 1 1/2 tablespoons minced garlic

  • 1 tablespoon ginger

  • 2 teaspoons garam masala

  • 1 teaspoon turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon of salt

Ingredients for Sauce:

  • 2 tablespoons of vegetable/canola oil

  • 2 tablespoons butter

  • 2 small onions (or 1 large) finely diced

  • 1 1/2 tablespoons garlic finely grated

  • 1 tablespoon ginger finely grated

  • 1 1/2 teaspoons garam masala

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon turmeric powder

  • 1 teaspoon ground coriander

  • 14 oz (400g) tomato puree

  • 5-6 Medium tomatoes fresh (pureed)

  • 1 teaspoon chili powder

  • 1 teaspoon salt

  • 1 1/4 cups of heavy cream

  • 1 teaspoon brown sugar

  • 1/4 cup water if needed

  • 4 tablespoons Fresh cilantro or coriander to garnish

Directions:

  1. In a bowl, combine monkfish with all of the ingredients for the marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

  2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add monkfish pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish the fish in the sauce.)

  3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.

  4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

  5. Pour in the tomato puree, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.

  6. Stir the cream and sugar through the sauce. Add the monkfish and its juices back into the pan and cook for an additional 8-10 minutes until fish is cooked through and the sauce is thick and bubbling. Pour in water to thin out the sauce, if needed.

  7. Garnish with cilantro and serve with hot rice and fresh homemade pita bread.