Monkfish & Prawn Coconut Curry

This is a super-simple and utterly delicious curry that doesn't involve any faffing around making curry paste. Chopping one onion is as difficult as it gets. It is a regular dinner in our house and a great option for entertaining too.

Ingredients

Method

Ingredients

  • SERVES 4
  • 1 tablespoon Olive Oil
  • 1 Onion, Finely Chopped
  • Thumb sized Piece of Ginger, grated
  • 3 Garlic Cloves, crushed
  • 6 Okra, chopped into .5cm rings
  • 1 teaspoon Shrimp Paste
  • 2 Small Red Chillies, de-seeded and sliced
  • 2 Lemongrass stalks, split, then bruised with a rolling pin
  • 2 tablespoon Strong Curry Powder
  • Small bunch coriander, stems finely chopped
  • 2 tablespoon Muscavdo Sugar
  • 400 g Coconut Milk
  • 450 g Monkfish
  • 8 Cooked whole prawns (cooked)
  • 1 Lime, halved
  • A generous grind of Salt & Pepper

Method

one. Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.

two. Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 10 mins more or until the monkfish is cooked through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Serving Suggestion. Thai Jasmine Rice and Green Beans

Possible Amendment.