FISH CURRY WITH OKRA

Fish Curry with Okra image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1/2 teaspoon brown mustard seeds
2 onions, thinly sliced
Kosher salt
1 tablespoon grated fresh ginger
4 cloves garlic, grated
1/4 cup shredded unsweetened coconut
1 teaspoon ground coriander
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, diced
2 pounds monkfish fillets, cut into 2-inch chunks
Freshly ground pepper
12 pieces okra, halved lengthwise
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping

Steps:

Heat the vegetable oil in a large Dutch oven over medium-high heat. Stir in the mustard seeds and toast until they pop, 10 seconds.
Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the coconut, coriander, chili powder and turmeric; cook, stirring and scraping the pan, until toasted, about 30 seconds.
Add the tomatoes to the pot. Cook, stirring, until they break down, 4 to 5 minutes. Season the monkfish with salt and pepper. Add the fish and okra to the pot, stir in 1 1/4 cups water and bring to a simmer over medium-low heat. Cover and simmer until the fish is cooked through and the curry has thickened, 13 to 15 minutes; season with salt. Serve with rice and top with cilantro.