Monkfish Coconut Curry with Lentils & Haricot Verts

 

Always on the lookout for inspiring fish recipes, I found this fragrant Monkfish Curry made with coconut milk, red lentils and haricot verts by British chef Tom Kerridge. Often termed 'Poor Man's Lobster' because of its firm, sweet, and delicious flavour similar to lobster tails, monkfish is enormously versatile and lends itself to almost any cooking method, including pan-frying, grilling, baking and poaching in soups and stews, or in this case — a curry. As chef Kerridge observes, "monkfish is a robust, meaty fish that’s great in a curry as it holds its own well with complex spices. Red lentils and coconut provide richness and make this dish feel substantial yet it is still light – the perfect cosy winter feast". 

Chef Tom Kerridge

The onions are cooked until softened then the kari leaves, turmeric, and ground coriander 

are added and cooked until fragrant

Two chopped tomatoes and vegetable stock are then added

Followed by the red lentils and brought to the boil then simmered

for 15-20 minutes until the sauce thickens

After 20 minutes, the lentils are cooked and the curry looks wonderful

Monkfish medallions and coconut milk are added and cooked for a 2-3 minutes, 

followed by the green beans for another 3-4 minutes then the cilantro 

Warm vegetarian samosas served with the curry as a special treat 

Basmati or Jasmin rice with lemon zest is the perfect partner to a curry

Monkfish and Coconut Curry
Serves 2

Recipe courtesy of Chef Tom Kerridge 

1 tbsp vegetable oil

1 large onion, finely diced

3 garlic cloves, finely chopped

1-inch piece fresh ginger, peeled and finely grated

1 long red chilli, finely sliced (with seeds) - optional

1 handful of curry leaves

1 heaped tsp ground turmeric

1 tsp ground coriander

2 medium tomatoes, diced

1 1/2 cups fresh vegetable stock

2 oz red lentils

14 oz monkfish filets

3 1/2 oz green beans (I wouldn't add them next time)

3 1/2 oz tinned coconut milk

2 tbsp roughly chopped cilantro leaves

Sea salt and freshly ground black pepper

Heat the oil in a large non-stick sauté pan over medium-high heat. When hot, add the onion and cook for 5 minutes or until softened and starting to brown. Add the garlic, ginger and chilli and cook for a couple of minutes. Now add the curry leaves, turmeric and ground coriander and cook, stirring for 1 minute or until fragrant. Add the tomatoes, stock and lentils to the pan. Stir, bring to the boil over a medium heat and simmer for 12–15 minutes or until the sauce is thickened and the lentils are tender.

Meanwhile, cut the monkfish into 1 1/2-inch pieces. Trim the green beans and cut them in half. Add the monkfish and coconut milk to the pan and cook over a gentle heat for 2–3 minutes. Add the beans and cook for a further 3–4 minutes. or until done. Remove the pan from the heat, taste to check the seasoning and stir in the coriander. Serve in warmed bowls with Jasmin or Basmati rice.