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