Malaysian Monkfish Curry
A good winter curry, but with the fresh flavours of monkfish and simple spicing (turmeric + ginger/chili). Warning: the sauce is very very moreish and could easily be eaten on its own with just rice (adding some steamed vegetables to ensure your 5/day).
How I made it:
Dry fry 50g (2/3 cup) dry, unsweetened coconut, till crisp and golden. Process into an oil paste in the food processor and then set aside. In the same processor add the following coarsely chopped: 6 shallots or small onions, 6 blanched almonds, 3 garlic cloves, 2.5cm piece ginger, 2 lemon grass stalks (roughly chop the bottom but leave aside the stalks for later), and 2 tsp ground turmeric. Process till a paste is formed.
Heat a little vegetable oil in a wok and add the onion paste. Cook for a few minutes without browning. Add 1 can (400g) coconut milk and bring slowly to a boil. Add 500g cubed monkfish fillet (seasoned with salt) along with the lemon stalks and 2 fresh red chillies sliced. Cook for 3 minutes and then add the coconut paste. Do not overcook. Season with the juice of 1 lime and salt to taste. Garnish with 1 sliced red chili and chives. Serve with Thai fragrant rice.
