Method

  1. Pour the olive oil into a frying pan and heat. Add the onion first to soften, then add in the garlic and pureed ginger.
  2. Add the tikka masala paste and mix through, then slowly pour in the coconut milk while mixing firmly. Make sure it’s well mixed.
  3. Take the thick chunks of haddock or monkfish – both are equally tasty, but the monkfish adds a really meaty texture to the curry – and add to the sauce with the chopped coriander and pinch of black pepper.
  4. Simmer for around 5 minutes for haddock or 6–8 for monkfish. You’ll know when the fish is cooked perfectly because it looks a healthy white and starts to flake. If you overcook it, the fish will lose its firmness.
  5. Serve with pilau rice.

Naked Wine recommendation:
Picpoul or chenin blanc

Preparation with effortless ease

Our Lakeland garlic press crushes unpeeled garlic cloves easily leaving only the skin behind. An easy-squeeze mechanism and removable steel chamber for extra-easy cleaning make the whole process a doddle. The perfect accessory for any RNLI Fish Supper.

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