Monkfish Coconut Curry
Juicy chunks of monkfish in a creamy coconut curry sauce. This is a mild but tasty curry - ready in 30 minutes. - 2 tbsp oil
- 1 large onion peeled and finely chopped
- 1 red bell pepper deseeded and sliced in strips
- 2 garlic cloves peeled and minced
- 2 tsp minced ginger
- 2 tbsp medium-heat curry powder (you can go milder or hotter depending on your preference)
- 1 tbsp ground coriander
- ½ tbsp ground cumin
- 1 tsp paprika
- ½ tsp salt
- ½ tsp ground black pepper
- 2 tbsp tomato purée (paste in the USA)
- 400 g (14 oz) can finely chopped tomatoes
- 240 ml (1 cup) chicken stock
- 400 ml (14 oz) can full-fat coconut milk
- 500 g (1 lb 2 oz) monkfish fillets chopped into meaty chunks
- 100 g (3.5 oz) extra-fine green beans cut in half
- 1 tbsp cornflour (cornstarch in USA) mixed with 2 tbsp cold water to make a slurry (optional)
- 60 g (2 packed cups) baby spinach
Heat the oil in a large frying pan (skillet) over a medium-high heat. 2 tbsp oil Add the onion to the pan and cook for 5 minutes, stirring often, until softened. 1 large onion Add the pepper, garlic, ginger, curry powder, coriander, cumin, paprika, salt and pepper. Stir and cook for a further 2 minutes. 1 red bell pepper, 2 garlic cloves, 2 tsp minced ginger, 2 tbsp medium-heat curry powder, 1 tbsp ground coriander, ½ tbsp ground cumin, 1 tsp paprika, ½ tsp salt, ½ tsp ground black pepper Add the tomato purée, canned tomato, stock and coconut milk. Stir together and bring to a gentle bubble. 2 tbsp tomato purée, 400 g (14 oz) can finely chopped tomatoes, 240 ml (1 cup) chicken stock, 400 ml (14 oz) can full-fat coconut milk Add the monkfish chunks and green beans and cook for 6–8 minutes, until the monkfish is cooked through. 500 g (1 lb 2 oz) monkfish fillets, 100 g (3.5 oz) extra-fine green beans If
you would like to thicken the curry, slowly pour in the cornflour
slurry, whilst stirring, until the thickness is to your liking. 1 tbsp cornflour (cornstarch in USA) mixed with 2 tbsp cold water to make a slurry Stir in the spinach (it should wilt quickly), then turn off the heat. 60 g (2 packed cups) baby spinach Serve with cooked rice, topped with fresh coriander, slices of fresh chilli, and naan on the side. boiled rice, fresh coriander, 1 red chilli, naan
Recipe courtesy of Kitchen Sanctuary
https://www.kitchensanctuary.com/monkfish-coconut-...
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