Monkfish & Coconut Curry May 7, 2024
Monkfish is a robust, meaty fish that’s great in a curry as it holds its own well with complex spices. Red lentils and coconut provide richness and make this dish feel substantial yet it is still light – the perfect cosy winter feast. Check out the original recipe here
INGREDIENTS
- 1 tbsp vegetable oil
- 1 large onion, finely diced
- 3 garlic cloves, finely chopped
- 5cm piece fresh ginger, peeled and finely grated
- 1 long red chilli, finely sliced (with seeds)
- A handful of curry leaves
- 1 heaped tsp ground turmeric
- 1 tsp ground coriander
- 2 medium tomatoes, diced
- 400ml fresh vegetable stock
- 50g red lentils
- 400g monkfish fillets
- 100g green beans
- 100ml tinned coconut milk
- 2 tbsp roughly chopped coriander leaves
- Sea salt and freshly ground black pepper
INSTRUCTIONS
- Heat the oil in a large non-stick sauté pan over a medium-high heat. When hot, add the onion and cook for 5 minutes or until softened and starting to brown.
- Add the garlic, ginger and chilli and cook for a couple of minutes. Now add the curry leaves, turmeric and ground coriander and cook, stirring for 1 minute or until fragrant.
- Add the tomatoes, stock and lentils to the pan. Stir, bring to the boil over a medium heat and simmer for 12–15 minutes or until the sauce is thickened and the lentils are tender.
- Meanwhile, cut the monkfish into 4cm pieces. Trim the green beans and cut them in half.
- Add the monkfish and coconut milk to the pan and cook over a gentle heat for 2–3 minutes. Add the beans and cook for a further 3–4 minutes. Remove the pan from the heat, taste to check the seasoning and stir in the coriander. Serve in warmed bowls.
