Mild Monkfish & Prawn Curry with Coconut Milk

Wed, 26 February 2020

Mild Monkfish & Prawn Curry with Coconut Milk (Serves 4)

Use the tail of the monkfish for this quick and easy option.

You can use this recipe with any white fish option but I always try to use the thicker pieces of fish where possible.

The beauty of it is that the fish is raw going into the dish so it really is a one pot wonder.

Monkfish is a beautiful fish which benefits enormously from this
fragrant process of cookery.

• 4 pieces monkfish (175g/ 6oz each)
• 12 Fresh prawns (optional)
• 1 ½ mixed peppers-thinly sliced
• 1 carrot-cut into julienne
• 1 bunch spring onions
• 7-8 mushrooms
• 1 dessertspoon of green/red curry paste
• 400ml/14floz coconut milk

Thinly slice the peppers, carrots, mushrooms and red onion.

Chop the spring onions into chunks.

Heat a deep wide based pan with a little sunflower oil.

Quickly fry the vegetables over a hot heat until just beginning to soften.

Add the curry paste to the pan and fry this for 2-3 minutes until the vegetables are all fully coated with the paste.

Pour the coconut milk into the pan making sure you get it all out of the can.

I usually rinse it out with a little water and add this to the pan as well just to make sure you get all the goodness.

Once the mixture comes to the boil, reduce the heat and sit the pieces of monkfish into the broth.

Cover the pan and allow this to gently simmer for 12-15 minutes over a very low heat until the fish is gently cooked.

Baste the monkfish with the broth during cooking.

Add the prawns (if using) about 3-4 minutes before the fish is cooked.

Remove the pieces of monkfish from the pan and place on top of softly boiled basmati rice and divide the remaining sauce between the monkfish.

If the sauce has become too thick add a little water or vegetable stock or even white wine if you are feeling indulgent and bring it back to the boil again.

Freshly chopped coriander is nice mixed into the sauce.