Food & Drink
by Aspect County

Monkfish Coconut Curry

Serves 4


2 cleaned monkish fillets, cut into chunks

1 tin coconut milk

1 onion, thinly sliced

3cm fresh ginger, thinly sliced 

1tsp turmeric

2tsp ground cumin

2tsp ground coriander

• A good pinch chilli flakes

• Fish sauce or soy sauce to taste

• Salt and pepper

• Lime, fresh coriander and fresh chilli to serve


1 In a pan over a medium heat, add a dash of coconut or vegetable oil and slowly cook the onion until golden brown.

2 Stir in the spices and chilli flakes and add the thinly sliced ginger along with the coconut milk and bring to the boil.

3 Reduce the heat and add the chunks of monkfish to the pan, cooking for 5mins or until cooked through.

4 Season the dish with ground pepper and fish sauce, a splash of soy sauce or salt to taste.

5 Serve with rice, fresh coriander leaves, thin slices of red chilli and a quarter of lime.

By Sian Coakley, Head Chef at Graze on Grand, St Leonards-on-Sea.