Coconut, Monkfish & Prawns

Name: Coconut, Monkfish & Prawns
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Cuisine: Indian
Ingredients: 4 monkfish fillets; 250 g (9 oz) raw jumbo prawns (shrimp), de-veined; 250 g (9 oz) raw jumbo prawns (shrimp), de-veined; Large handful of fresh dill; Large handful of fresh coriander (cilantro); Large handful of fresh coriander (cilantro); 2 tsp roasted sesame seeds; 1 tbsp coconut oil; 1 tbsp coconut cream; 2 tbsp tomato paste; 1 tbsp tamarind paste; ½ tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; ½ tsp ground ginger; Chilli powder, to taste; Fine sea salt, to taste; 1 tbsp white wine vinegar; ½ tsp jaggery (or soft brown sugar); ½ tsp jaggery (or soft brown sugar)

Preparation info

Serves
4

Difficulty
Easy
Ready in
10 min

Appears in

15-Minute Indian

By Anjula Devi

Published 2025

About

I really wanted to include some wow dishes in the book, which can still be prepared in 15 minutes. This is light, refreshing and, most importantly, takes little effort, yet gives delicious flavours.

Ingredients

4 monkfish fillets
250 g (9 oz) raw jumbo prawns (shrimp), de-veined

Asia
India
Fish course
Gluten-free
Pescatarian

Method

Skin the monkfish and dice it into bite-sized pieces.
Pat the prawns dry with some absorbent kitchen paper.
Put all the marinade ingredients in a bowl and mix well, then add the monkfish and prawns and stir to coat.
Place a wok on a high heat, then add the coconut oil to the wok. Allow the wok to heat up for 1 minute (your wok should be smok