Quick recipe finder Monkfish curry with lemongrass and lime leaf
In this dish, the delicate flavour of monkfish is wonderfully spiced with lemongrass and lime.
By James Martin From Saturday Kitchen Best Bites
Ingredients
For the monkfish curry
- 2 tbsp vegetable oil
- 6 shallots (preferably Thai) peeled, finely sliced
- 3 garlic cloves, peeled, crushed to a paste with a little salt
- 40g/1½oz ginger, peeled, finely grated
- 4 lemongrass stalks, tender part only, finely chopped
- 6 lime leaves, shredded
- 2-3 green chillies, seeded and finely chopped, to taste
- 600ml/1pt coconut milk
- 4 tbsp chopped fresh coriander
- 600g/1lb 5oz monkfish tails, cut into large chunks
- 200g/7oz tinned water chestnuts, drained
- 2 tbsp Thai fish sauce
- 1 lime, juice only
- 4 tbsp Thai basil leaves (available from Asian grocers), torn, to serve
For the Thai jasmine rice
- 250g/9oz Thai jasmine rice
- 500ml/17½fl oz water
- 1 lemongrass stalk, bruised
Method
For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly.
Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice.
Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes.
To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves.
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