Monkfish, Lime and Coconut Curry with Lemongrass Rice

Name: Monkfish, Lime and Coconut Curry with Lemongrass Rice
Yield: Serves 6
Ingredients: 600 ml white Chicken Stock; 50 g butter; 100 g frozen peas; lime pickle, to serve; 50 g desiccated coconut; 2 stems lemongrass; 200 g basmati rice; 1 x 1 kg monkfish tail on the bone; 2 lime leaves; 3 star anise; 1 x 400 g can coconut milk; 500 ml white Chicken Stock; 2 limes; 50 g fresh root ginger; 100 ml vegetable oil; 1 bunch coriander; 250 g new potatoes; ½ large red chilli; 1 stem lemongrass; salt; 1 tbsp mild curry powder; 20 g plain flour; 3 cloves garlic; 2 small onions

Preparation info

Serves
6

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

This is a great quick-cook curry. Monkfish is an ideal fish to use for a curry because it will withstand long cooking without flaking. However, you could also use large pieces of sole, rolled up and held together with cocktail sticks.

Ingredients

1 x 1 kg monkfish tail on the bone
20 g plain flour
1 tb

Main course

Method

Preparation

For the rice, put the basmati in a sieve and rinse well under cold running water. Finely slice the lemongrass.

Remove the monkfish from the bone and cut the fish into equal-sized pieces (or ask your fishmonger to do this for you). Mix the flour and half of the curry powder on a tray, add the pieces of monkfish and roll them in the flour until evenly coated.