Monkfish and prawn korma

Monkfish is brilliant for Indian cooking. It holds its shape so well and absorbs the tastes beautifully. I made this recently – October 2018 – and we both loved it.

1 kg monkfish tails cut into 1.5 inch pieces (without the skin and stuff)

¼ kg large prawns (grey, uncooked ones better, but if you can’t get them, then use pink jumbo prawns)

Good handful of coriander leaves

Small amount of mint leaves

2 x 2 inch cinnamon sticks

8 cardamoms and 6 cloves, bashed up

2 teaspoons of shahjeera

1 large onion chopped up

1 ½ tablespoons ginger garlic paste

Pinch of turmeric

4 medium tomatoes, chopped

1 cup yogurt, stirred


1 teaspoon chilli powder


Marinate the monkfish pieces for at least a half hour, ideally for a couple of hours in fridge, with the ginger garlic paste, salt and a bit of chilli powder. Large kadai on fire, add oil, when hot do the usual shahjeera, cinnamon, cardamoms, cloves, then onions, chilli.  When onions translucent, put in the monkfish pieces, stir them round, add the turmeric, the coriander and mint, and let the whole fry slowly for ten minutes. Then add the prawns, stir, let it all fry for five minutes or so, then add the tomatoes, let it blend in. Then add the yogurt, but now make sure it is on a very low fire, let it simmer for a few minutes more until it looks done. It is a really lovely combination, this.