Monkfish is a robust, meaty fish that’s great in a curry as it holds its own well with complex spices. Red lentils and coconut provide richness and make this dish feel substantial yet it is still light – the perfect cosy winter feast.
Monkfish and coconut curry
Print ThisIngredients
- 1 tbsp vegetable oil
- 1 large onion, finely diced
- 3 garlic cloves, finely chopped
- 2.5cm piece fresh ginger, peeled and finely grated
- 1 long red chilli, finely sliced (with seeds)
- A handful of curry leaves
- 1 heaped tsp ground turmeric
- 1 tsp ground coriander
- 2 medium tomatoes, diced
- 400ml fresh vegetable stock
- 50g red lentils
- 400g monkfish fillets
- 100g green beans
- 100ml tinned coconut milk
- 2 tbsp roughly chopped coriander leaves
- Sea salt and freshly ground black pepper
Instructions
Heat the oil in a large non-stick sauté pan over a medium-high heat. When hot, add the onion and cook for 5 minutes or until softened and starting to brown.
Add the garlic, ginger and chilli and cook for a couple of minutes. Now add the curry leaves, turmeric and ground coriander and cook, stirring for 1 minute or until fragrant.
Add the tomatoes, stock and lentils to the pan. Stir, bring to the boil over a medium heat and simmer for 12–15 minutes or until the sauce is thickened and the lentils are tender.
Meanwhile, cut the monkfish into 4cm pieces. Trim the green beans and cut them in half.
Add the monkfish and coconut milk to the pan and cook over a gentle heat for 2–3 minutes. Add the beans and cook for a further 3–4 minutes. Remove the pan from the heat, taste to check the seasoning and stir in the coriander. Serve in warmed bowls.
Extract taken from Lose Weight and Get Fit by Tom Kerridge (£22, Bloomsbury). Photography © Cristian Barnett
