This is a crowd pleaser of a main course. The potato works so well with the meaty textures of the monkfish – definitely a conversation starter
For the monkfish:
1 tablespoon canola oil
1 tablespoon chopped onion
2 cloves garlic, minced
1 tablespoon curry powder
200g chopped tomato, fresh or canned
150g plain yogurt
For the Bombay potatoes:
4 tablespoons oil
¼ teaspoon mustard seeds
2 pinches chilli powder
¼ teaspoon turmeric powder
350g potatoes, boiled and quartered salt to taste
For the pomegranate riata:
150g natural yogurt
3 scallions, finely chopped
1 pomegranate, seeds only
½ teaspoon salt
1 Heat oil in a skillet over a medium heat. Add onion and cook until it begins to soften, about five minutes. Add garlic and cook for one minute.
2 Add fish pieces to the skillet and season with a little salt and pepper. Cook, stirring, until the fish pieces lose their translucency, about three minutes.
3 Stir in the curry powder followed by the tomatoes. Cook until bubbling hot. Reduce the heat and stir in the yogurt. Heat for one or two minutes, but do not boil.
4 To make the potatoes, heat the oil in a pan on a medium heat setting. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste. Fry this pungent mixture of oil and spices for one minute, then add the potatoes.
5 Fry for about four minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and, on a low heat, cook the potatoes for a further five minutes.
6 For the riata, combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end. Stir everything together, and serve in a bowl, scattering the reserved pomegranate seeds over as a garnish.
7 Spoon the Bombay potatoes onto a plate, top with monkfish, soon the riata over the monkfish, garnish with green leaves or a lemon.
Tip: When deseeding the pomegranate, slice the pomegranate in half, place the half pomegranate in the palm of your hand seed side down, hit the back of the pomegranate with a spoon and the seeds should fall out with ease.
This recipe originally appeared in FOOD&WINE Magazine, April 2016
Recipe credit: Tinakilly House
Photography credit: Harry Weir, assisted by Brian Clarke
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