Thai Monkfish Curry
1 onion, quartered
1 lemongrass stalk, sliced
2 tsp grated fresh root ginger
1 tbsp coconut oil
1 tbsp Thai green curry paste
1 x 400ml/14fl oz can coconut milk
150ml/¼ pint/scant ⅔ cup fish stock
grated zest and juice of 1 lime
2 tsp Thai fish sauce
450g/1lb monkfish (anglerfish) fillets, halved
basil leaves, rice noodles and stir-fried vegetables to serve
1 Put the onion, lemongrass and ginger in a food processor or blender and blitz until very finely chopped. Heat the oil in a large pan and cook the onion mixture over a low heat for 5 minutes, stirring, until softened but not coloured. Stir in the curry paste and cook for 30 seconds.
2 Stir in the coconut milk, stock, lime zest and juice and fish sauce. Bring just to the boil, reduce the heat, cover the pan and simmer gently for 5 minutes.
3 Add the monkfish in a single layer, push down into the liquid, cover and simmer gently for 8 minutes or until just cooked.
4 Using a slotted spoon, lift the fish out of the pan and slice thickly, then return to the pan and heat through gently.
5 Cool and freeze, or serve immediately in bowls over cooked rice noodles. Top with stir-fried vegetables and basil leaves.
|Thai Monkfish Curry|