Thick-cut monkfish cooked low and slow in a rich tomato-based curry sauce. A lighter curry that still feels like a luxury. This recipe is based on the Punjabi Monkfish served at SABZI in Edinburgh.

Since the fish absorbs marinade and sauce flavors well too, it's very versatile for making different cuisines and dishes, including monkfish curry. For a nice crust and browning while cooking ...

It can be difficult to source, but the recipe also works well with monkfish (which is similar ... turning the fish halfway through cooking. The curry is ready when the fish is opaque and cooked ...