Monk­fish curry with co­conut and mint, with lemon and black­car­damom bas­mati rice

The Daily Telegraph - Telegraph Magazine - - The Cut Food -

Serves 4

A very strik­ing, fresh-tast­ing and aro­matic fish curry for a sum­mer din­ner – it is im­por­tant to add the sauce just be­fore serv­ing, so it re­tains its lovely green­ness.

For the mar­i­nated fish

— 1 tsp ground turmeric

— 1 tbsp grated root gin­ger — 2 gar­lic cloves,

finely chopped

— juice of 1 lime

— 500g bone­less trimmed monk­fish tail, cut into large bite-sized pieces

— 2 tbsp ground­nut oil

For the sauce

— 50g fresh mint leaves — 80g fresh co­rian­der

— 2 small shal­lots, peeled

and halved

— 3 small green chill­ies,

halved and de­seeded

— 2 gar­lic cloves

— 1 tsp freshly ground

black pep­per

— ½ tsp ground cin­na­mon — pinch of ground cloves — 1 tsp ground cumin — 150ml full-fat co­conut milk — 2 tbsp maple syrup or

1 tbsp soft brown su­gar — juice of 2 limes For the rice

— 180g bas­mati rice — 50g mung beans

(or yel­low split peas) — 2 black car­damom pods — ½ lemon

Mix to­gether the turmeric, gin­ger, gar­lic and lime juice and add the monk­fish, then thor­oughly coat. Leave for 20 min­utes.

Put all the sauce in­gre­di­ents – apart from the lime juice – into a blen­der and process un­til smooth. Set aside.

Put the rice and mung beans into a pan with 400ml wa­ter and add the car­damom, a pinch of salt and the lemon half. Bring to the boil, then sim­mer un­cov­ered for five min­utes. Cover the pan with a lid, sim­mer for an­other five min­utes, then turn the heat off. Leave the lid on for an­other five min­utes be­fore serv­ing.

Heat the ground­nut oil in a fry­ing pan over a medium-high heat, then fry the monk­fish pieces briefly, turn­ing them so they brown but are still raw in­side. Add the sauce and sim­mer un­til the fish is firm and cooked through.

Just be­fore serv­ing the curry with the rice, stir in the lime juice.

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