Monkfish Coconut Curry

This is one of my favourite curries. It is super creamy and uses desiccated coconut for texture and extra coconutiness! Gluten free.

Monkfish Coconut Curry. GF.

josie This is one of my favourite curries. It is super creamy and uses desiccated coconut for texture and extra coconutiness! Gluten free. Dinners Monkfish Coconut Curry European Print This

Serves: 4 Prep Time: 40 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 Monkfish fillets - cut into chunks
1 tbs Coconut oil
150g Block Coconut cream
400g Tin coconut milk
1 Tbls Honey or agave syrup
50g Desiccated coconut - toasted under the grill.
Handful of fresh coriander chopped.
For marinade:
Juice of two limes
Pinch of Salt
Tsp Sugar
For the paste:
1 Onion chopped
2 Cloves of garlic
2.5cm Fresh ginger
15g (good slug) of tamarind paste
1 Tsp Turmeric
7g Mild curry powder
1 Stalk of lemongrass - Chop the root end off and remove hard outer skin
½ tsp salt

Instructions

Marinade the fish in the lime juice salt and sugar for 30 mins before cooking.

Blend the paste ingredients together in a small blender or mini chopper until well combined and a paste is formed. Heat the oil in a large frying pan or wok and add the paste. Fry on a low heat stirring until fragrant. Make sure it is cooked through making sure it doesn’t burn. Add the coconut cream and mix well.

Add the chucked Monkfish, toasted coconut (leave a little for serving) and half of the coconut milk. Cook over a medium heat for 5 minutes. Add the tablespoon of honey.

Remove the fish and set aside and keep warm. Add the remaining coconut milk, bring to the boil to reduce a little and season with salt and pepper.

Add the fish back in, cook for a further 5 minutes, throw in the coriander and serve with rice.

Serve with brown rice and crisp Sugar Snap Peas.