Celebrate National Curry Week with my Easy Low-Fat Monkfish Curry Recipe (2024)

Celebrate National Curry Week with my

Easy Low-Fat Monkfish Curry Recipe

Curry, a culinary import from the Indian sub-continent and some parts of Asia, and Britain’s favourite take-away meal! I was raised on curries, my mum and dad are GREAT curry cooks, and a good home-made curry was often on the menu as I was growing up…...mum used to regularly make curried eggs for lunch, and, I used to love them as she served them with crisply fried onion, coconut and mango chutney – so, you got a mouthful of hot, soft, crunchy, sweet and fruity. Dad still makes a mean curry, with quorn or lentils and vegetables – and oh yes, he also makes a sensational prawn curry too! So, although it is National Curry Week this week (from the 8th to the 14th October), every week is a curry week in our family. One of my favourite types of curry is a fish curry; and with monkfish being fish of the month over at Fish is the Dish, I decided to make a large pot of fish curry with some monkfish I was sent by Delish Fish a few months ago.

To get me into the curry making mood, one of my favourite Curry brands, Pataks, sent me a hamper of goodies to cook with – to help celebrate all that is good andgreatabout that much-loved spicy dish…….unfortunately, when my hamper arrived, it was in a bit of a mess, as some of the jars of curry paste had broken in transit, and the glass hadpiercedthe naan bread and poppadom packets….and mybespoke recipes cards that had been created especially for National Curry Week this year by Anjali Pathak, wereillegible! But, all was not lost, I still had THREE jars of Pataks curry paste to play with, and my first recipe is an Easy Low-Fat Monkfish Curry Recipe, that I made with Pataks Mild Curry Paste, one of my survivors!

I plan to make more curry using the other curry pastes over the next few days, and will share my new recipes here……but, in the meantime, as well as sharing my low-fat fish curry recipe here, there are some really tasty looking recipeson the Pataks site here: Pataks Curry Recipes online. And, if you need any of your curry queries answered, just read Anjali’s Advice here. Want to know your Bhunas from your Pasandas, then there is an informative Britain’s Favourite Curries section here: Britain’s Favourite Curries Explained.

Back to my curry, which was made and devoured yesterday, and is a perfect recipe for Fish on Friday, but for the fact that Ihada currycravingand couldn’t wait! It’s super easy and quick to make; why bother with ready-made meals from the supermarket when you can have this lovely fish curry on the table in under half an hour. Monkfish tails make a lovely meaty and low-fat alternative to beef or lamb, and the use of a good curry paste means you can cook a curry from scratch very quickly, as the paste is mellow and well blended. This curry is also suitable to serve to children, as it is mild with added tomatoes, which go towards your five-a-day. There’s only 185 calories in this curry per serving (excluding the rice or naan bread) and a very low 1g of saturated fat. Perfect for weight watchers and 5:2 dieters.

So, although I do love a good hand-blended curry powder, I think that curry paste is the way to go for an easy family curry, perfect for abusyweekend evening or school night. Pataks’ mild curry paste was fruity and mellow, with a mild to medium heat rating, which could be kicked up by adding chilli powder, or made milder by adding cream or coconut milk……it was perfect for my lovely monkfish tails, and I served it very simply with boiled Basmati rice for a light buttastylunch. I hope you enjoy the recipe if you try it, and I will be back with more curry recipes later, as well as more Traveller’s Notes, a new giveaway and some very FRUITY recipes and notes! See you later, Karen.

Disclaimer: I was sent a selection of Pataks Curry products to try; all opinions are my own and I was not asked to write a review. With thanks to Pataks for my samples. Karen S Burns-Booth

I LOVE prawn and seafood curries, what is your favourite curry and does it have any memories?