Monkfish Coconut Curry
Serves 4
Ingredients
• 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
Method
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.
