Warm up those cold evenings with a fragrant and fabulous Thai inspired Monkfish curry, using our sustainable Monkfish. You can purchase our fresh Devon Monkfish on our website, just click on all produce on the home page.
Enjoy this fabulous recipe, and please do email over your photos of the final product to email@example.com
You will need:
Two Monkfish tails.
Two Peppers (red, orange, or green) sliced
One White Onion (chopped)
Two cloves of Garlic (chopped)
One Thumb of Ginger (chopped)
One Stick of Lemon Grass (chopped)
One Red Chilli (chopped, I kept seeds in for heat)
Seven Baby Corn (halved)
One Spring Onion (chopped)
One Handful of fresh Coriander (chopped)
400g tin of Coconut Milk
Two tsp of ground coriander
One tsp of cumin
One tsp chilli powder
Two tsp Turmeric
- Heat some oil in a large pan, and when hot add your onion, garlic, ginger, half of the chilli.
- Add a good pinch of salt, sweat for 5 minutes, then add the spices, sliced pepper, and lemon grass, cook for a further 5-7 minutes.
- Add 250g of the coconut milk, along with the juice of ½ a lemon, and cook for around 15-20 minutes on a simmer. You should see the colour become pale yellow; this is the colour you want.
- Add a further 100g (or the rest of the coconut milk to the pan), and add the halved corn & remaining chilli, remaining lemon juice and a pinch of salt, cook for a further 15 minutes on a simmer.
- When there is 10 minutes left, heat a non-stick pan, add some vegetable oil, and when the pan is hot, add your Monkfish.
- Fry for 3-4 minutes on one side, turn and repeat. (YOU CAN ADD THE MONKFISH TO THE CURRY AT THE END AFTER COOKING IF YOU WOULD LIKE IT TO SOAK IN ALL OF THE FLAVOUR, I DID NOT, AS I WANTED TO PRESENT MINE WITH THE WHOLE MONKFISH TAIL ON TOP OF THE CURRY)
- Dish the curry onto a plate, and pop the Monkfish on top, garnish with the coriander and spring onions, and serve with rice.