Something a little different for your evening meal, this monkfish coconut curry adds something different and unusual for an evening.
Prep time: 10-12 minutes
Cooking time: 16-20 minutes
Ingredients
- 500g Monkfish
- 2 red chillies
- 2 green chillies
- 1tsp ground coriander
- ½ tsp ground cumin
- 150ml water
- 4 tbsp vegetable oil
- 3 onions
- 3cm ginger
- 3 cloves garlic
- 8 curry leaves
- 2cm tamarind – soaked in 50ml warm water
- 1 tin coconut milk
Method
1. Heat the oil in a large pan then add diced onions, grated ginger and chopped garlic and curry leaves.
2. Cook until the onions are browned, then finely chop and add the chillies, cumin and coriander.
3. Cook for 1-2 mins then add 150ml water.
4. Mash the tamarind in its own water, removing any seeds then add to the pan, simmer until thickened
5. Cut the monkfish into one inch chunks and add to the pan.
6. Pour in the coconut milk and bring to the boil, then turn to a gentle simmer, season with salt and pepper and then allow to cook gently for 5-10 minutes or until the fish is just cooked.
7. Serve with boiled rice or noodles.
