Thai Monkfish Curry

Name: Thai Monkfish Curry
Yield: Serves 4
Cuisine: Thai
Ingredients: 4 spring onions, sliced; 1 tsp cayenne pepper; 2 tbsp tomato purée; handful of mangetout, sliced diagonally; 2 tbsp runny honey; 2 tbsp Thai red curry paste; 2 tbsp vegetable or rapeseed oil; 2 tsp smoked paprika; 2 x 400 g tins chopped tomatoes; 2 red peppers, thinly sliced; 1 cm ginger, peeled and finely chopped or grated; 2 tbsp Thai fish sauce; 2 tbsp sweet chilli sauce; 1 lime, quartered; 500 g monkfish fillets; 2 tsp ground cumin; 1 x 400 ml tin coconut milk; 1 tbsp vegetable or rapeseed oil; 1 red or green chilli, thinly sliced (and deseeded if you don’t like it too hot); 4 pittas, toasted; 1 white onion, sliced; 2 red onions, roughly chopped; 1 fish stock cube; salt; 4 tbsp crème frâiche; 2 tbsp soy sauce; 3 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

This is one of our favourite curries to make both in the Shack and at home. Monkfish is a great fish to use in curries as it is meaty and holds its own in the strong flavours.

Ingredients

500 g monkfish fillets
2 tbsp vegetable or rapeseed oil

Asia
Thailand
Fish course
Pescatarian
South East Asia
Spicy

Method

Cut the monkfish into 4 cm chunks and set aside for now. Put your pan on a medium heat, and add the oil, red and white onions, chilli, garlic, ginger and peppers. Sweat everything down until your onions are caramelised - we normally do this for at least ten minutes. When everything is very soft and sweet, stir in your red curry paste, tomato purée, cayenne pepper, cumin, smoked paprika and the