Monkfish and Coconut Curry
This Monkfish and Coconut Curry from top chef Tom Kerridge is very simple, quick and easy to do. Fabulous, healthy food that is ready in no time at all!
Ingredients
- 1 tsbp vegetable oil
- 1 large onion, finely diced
- 3 garlic cloves, finely chopped
- 2.5cm piece fresh ginger, peeled and finely grated
- 1 long red chili, 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
Heat the oil in a large non-stick saute 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 chili 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 lentils are tender.
Meanwhile, cut the monkfish into 4cm pieces. Trim the green beans and cut them in half.
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 warmer bowls.
Ingredients
- 1 tsbp vegetable oil
- 1 large onion, finely diced
- 3 garlic cloves, finely chopped
- 2.5cm piece fresh ginger, peeled and finely grated
- 1 long red chili, 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
Heat the oil in a large non-stick saute 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 chili 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 lentils are tender.
Meanwhile, cut the monkfish into 4cm pieces. Trim the green beans and cut them in half.
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 warmer bowls.
