Your Maharani cocktail can pair with your lunch and dinner and a serving of curry does the job impeccably. The spicy herbs of the curry and refreshing botanicals of the gin go great together. A refreshing sip of gin might also provide some relief from the burst of heat from chilli and hot spices.
We have collaborated with @irish_indian_cooking to explore the perfect recipes to pair with a Maharani gin. Made in Ireland and spiced with botanicals from a women’s organic cooperative in Kerala, India, Maharani Gin reﬂects the unexpected connections and cultural vibrancy of modern Ireland.
Founded by Robert & Bhagya Barrett, Rebel City Distillery is situated in the heart of Cork’s historic Docklands, and will produce a range of premium spirits which draw inspiration from around the world. Maharani Gin celebrates a fusion of Cork and Keralite cultures. Robert comes from Cork, Ireland and Bhagya comes from Kerala, India.
Like Maharani Gin these recipes are inspired by cross-cultural connections using quality Irish produce and Indian spices and cooking methods. Instead of pairing the curry with the traditional accompaniment of rice, we have used creamy mashed potato as a beautiful base.
Today we will show you how to make a Monkfish Curry to pair with your Maharani Gin and tonic. This would make a beautiful dish to serve for Diwali next week or just something new to try out over the weekend. We choose the sophisticated and meaty monkfish as the perfect ingredient for a regal South Indian style curry.
Monkfish Curry Ingredients
For the Sauce:
1 tbsp Vegetable Oil
1 Large Onion diced and peeled
4 Cloves of Garlic diced and peeled
2 Green Chillies sliced
1 Kafir Lime Leaf
12 Fresh Curry Leaves
2 tsp Turmeric
1 tsp Ground Coriander
2 Diced Tomato
50 ml Water
450 ml Coconut Cream
For the Tampering:
2 tbsp Vegetable Oil
2 tsp Mustard Seeds
2 Sliced Chillies
20 Fresh Curry Leaves
Heat a pan with vegetable oil and cook onions for 5 minutes, add garlic and ginger with the spices.
Add tomato and cook for 3 mins.
Add 50 ml water and cook for 2 mins.
Add kafir lime and curry leaves, cook and allow to reduce.
Add coconut cream and sliced green chillies, simmer for 10 minutes while you pan fry Monkfish.
Add Fresh coriander to the sauce and remove from heat.
Prepare plate with mashed potato, asparagus, monkfish and sauce.
Heat oil in a small pan. Add mustard seeds and heat for 30 seconds, add chillies and heat for 30 seconds, add curry leaves and once they stop spitting spoon tampering over the monkfish.
A few notes:
- We used aspargus but green beans or brocolli would also work well.
- With a mild coconut curry base and the crown on top is a flavour packed tampering.
- You can add as much or as little chilli as you like to this making it a curry.