Bangor & Groomsport
Enjoy harbour hopping and historical heritage on this trail.
This seaside resort, known for its rich maritime heritage, is home to a small fishing harbour and bustling marina. The boats here are mainly fishing for shellfish such as scallops and lobsters - look out for them landing their catch! Enjoy the soft chimes of sails clanging in the wind as you explore the seafront. Just a ten-minute drive from Bangor is the beautiful village of Groomsport, known for its picturesque harbour. Get ready for historical heritage, scenic charm, and some seriously tasty seafood on this Trail!
Remember the saying “never judge a book by its cover”? Well that’s certainly true for monkfish - a monstrous-looking but terrifyingly tasty fish! Monkfish has a mild flavour and meaty and firm texture similar to lobster which makes it perfect for curries. Try it for yourself!
Mighty monkfish curry
- 500g monkfish, in 3cm chunks
- 2 tbsp vegetable oil
- 3 onions, finely chopped
- 3cm piece ginger, peeled and grated
- 3 cloves garlic, finely chopped
- 8 curry leaves
- 2 red + 2 green chillies, finely chopped (less if you like it milder)
- ½ tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 2 tbsp tamarind paste
- Juice of 1 lime
- 400ml can coconut milk
- 300g long grain rice
- Chopped fresh coriander, to garnish
- Heat the oil in a large pan over a medium heat then add the onions, ginger, garlic and curry leaves. Cook for about 5 minutes until the onions are browned.
- Add the chillies, cumin, turmeric, and ground coriander. Cook for 1-2 minutes then add the tamarind paste, lime juice and 150ml water.
- Add the monkfish to the pan. Pour in the coconut milk and bring to the boil, then turn down to a gentle simmer. Season with salt and pepper and cook gently for 5-10 minutes or until the fish is just cooked.
- Cook the rice according to the packet instructions. Serve the curry garnished with fresh coriander.
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You can download an offline version of this trail map and play fun activities around the area!
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