Monkfish Curry

When you combine two of my favourite things: Monkfish and Curry, you have a marriage made in heaven. Some people are sceptical about using fish in a curry, but Monkfish has both the texture and taste to take on the spices. This process involves making the sauce and then poaching the fish which is also my preferred method for chicken too as the meat stays moist. So I guess you could replace one for the other. This recipe is based upon Madeleine Shaw's Get the Glow I haven't included the accompanying Cauliflower Rice, which is nice by the way. I'm actually proud to confirm however, that my picture which hasn't been photo shopped IMO looks better than the one in the book! It tastes pretty good too.  I served it with Basmati Rice and some Spinach sauteed in coconut oil, garlic and chilli.

For 4 people:

Ingredients: 

400g Monkfish fillet, cut into bite size pieces. 2 tsp Turmeric. 3 tbsp freshly grated Ginger. Tbsp Coconut Oil. Onion finely sliced. Red Chilli finely chopped (reserve a few thin shards)  Garlic clove crushed. 400ml Coconut Milk. Juice of a Lime. Tbsp Mustard seeds. Handful of finely chopped Coriander. Seasoning.

Method:

Place the fish in a bowl with a pinch of salt, the turmeric and ginger. Gently mix and set aside.

Heat the oil in a large pan over a medium heat. Add the onions and a pinch of salt. Cook for five minutes. Add the chilli and garlic. Stir fry for a minute, then add the coconut milk, lime juice and freshly ground pepper. Simmer for five minutes, then add the fish and cook for around ten minutes until it's cooked through. Remove from the heat.

In a small pan, dry roast the mustard seeds for a minute. Then slightly crush them.

To serve, pour the fish into a dish and sprinkle with coriander, mustard seeds and some shards of chilli.