Monkfish Curry In Coconut Cream

I sincerely hope you would share the same passion as me!

Monkfish is a firm and meaty fish, similar to a lobster.

Great in a curry especially when cooked with coconut cream.

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Ingredients
  • 450gm Monkfish Tail
  • 25gm Ginger Puree
  • 15gm Salt
  • 2gm Turmeric Powder
  • 7gm Mixed Spice
  • 1 Red Pepper, Chopped
  • 2 Shallots, Chopped
  • 50gm Tomato Puree
  • 225gm Coconut Water
  • 225gm Coconut Cream
  • 7ml Chilli Sauce
  • Oil
  • Fresh Coriander, For Garnish
Step No 1

Chop the fish into large cubes.

Blitz the shallots and pepper to a pulp.
Step No 2

Pour some oil in a saucepan and cook the shallot and pepper pulp over a medium heat.

Give the mixture a good stir.

Cook for a couple of minutes.

Step No 3

Add in the ginger puree and cook for a further minute or two. 
Step No 4

Drop dollops of tomato puree to the mixture. 

Step No 5

Pour in chilli sauce, salt and dry spices, stirring continuously to avoid burning the spices.
Step No 6

Add the coconut water and stir again.

Allow to cook for about 5 minutes. 

Step No 7

Then add the coconut cream.

Quick stir to combine together.
Step No 8

Finally place the chopped monkfish in the curry sauce and stir well.

Cook for 5 to 6 minutes and the curry is ready to serve. 

Step No 9

Transfer to a plate, sprinkle with fresh coriander and serve with rice.