MONKFISH AND COCONUT CURRY

MONKFISH AND COCONUT CURRY

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.

INGREDIENTS

SERVES: 2

1 tbsp vegetable oil

1 large onion, finely diced

3 garlic cloves, finely chopped

2.5cm 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

METHOD

1: 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.

2: 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.

3: 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.

4: Meanwhile, cut the monkfish into 4cm pieces. Trim the green beans and cut them in half.

5: 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

 

To freeze:

Allow the curry to cool then freeze in portions. Defrost fully overnight in the fridge, then reheat in a saucepan over a medium heat until hot all the way through.

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INGREDIENTS

SERVES: 2

1 tbsp vegetable oil

1 large onion, finely diced

3 garlic cloves, finely chopped

2.5cm 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

METHOD

1: 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.

2: 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.

3: 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.

4: Meanwhile, cut the monkfish into 4cm pieces. Trim the green beans and cut them in half.

5: 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

 

To freeze:

Allow the curry to cool then freeze in portions. Defrost fully overnight in the fridge, then reheat in a saucepan over a medium heat until hot all the way through.

Share this Recipe

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  • email

Print

  • print

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