Mark from Dingle Cookery School always has recipes that are not only easy to make and full of flavour, but they're adaptable too - if there's one part you don't like, you can simply swap it with something else.
This week Mark has a recipe for a Lemongrass and Coconut Monkfish Curry. If monkfish isn't your thing, it can be replaced with any other white fish, chicken, or you can leave out the meat altogether and make it with lots of vegetables.
Lemongrass and Coconut Monkfish Curry
Serves 4, total time 20-25 minutes.
- olive oil or rapeseed oil
- 1 shallot, finely diced
- 1 clove of garlic, finely diced
- ½” piece of ginger, peeled and diced
- 2 lemongrass stalks, outer layer removed and inside piece chopped
- 200g-300g spinach or any leafy greens, washed
- 500g monkfish, cut into bite size pieces
- dash of fish sauce (nam pla Thai fish sauce)
- bunch of coriander, chopped
- 1 lime cut into quarters
- Put a pan on over low to medium heat, add a little oil, shallot, garlic, ginger. Let this cook for a few minutes to allow them to soften. Add the lemongrass and chilli. Cook this slowly for another 2-3 minutes.
- Add in the coconut milk. Turn up the heat slightly and cook this for about 5 minutes. The coconut milk will have thickened slightly.
- Add in the spinach or greens and the monkfish, cook for about 5-10 minutes (this will depend on the thickness of the fish). Use a small knife or a skewer and insert this into the centre of a piece of fish to determine if it is done.
- Add a dash of fish sauce, garnish with chopped coriander and lime and serve on a bed of rice.
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