Tom Kerridge’s Monkfish & Coconut Curry
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 coconut provide richness and make this dish feel substantial yet it is still light – the perfect cosy winter feast, which pairs well with chilled white wine.
10 minutes prep, 35 minutes cook
Serves 2
Ingredients
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
Method
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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