Tom Kerridges Monkfish Coconut Curry Recipes

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TOM KERRIDGE'S MONKFISH & COCONUT CURRY



Tom Kerridge's Monkfish & Coconut Curry image

Monkfish is a robust, meaty fish that's great in a curry as it holds its own well with complex spices. In Tom Kerridge's monkfish recipe, red lentils and...

Provided by NatashaLS

Categories     Main

Yield 2 Servings

Number Of Ingredients 16

1 tbsp vegetable oil (or extra virgin olive 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

Steps:

  • Heat the vegetable 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.
  • 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.
  • 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.
  • Meanwhile, cut the monkfish into 4cm pieces. Trim the green beans and cut them in half.
  • You don't need to cook monkfish for long. Add the monkfish pieces 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 with naan or rice pilaf, and enjoy with a glass of chilled white wine.

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