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Coconut fish curry

  • Serves 1
  • Prep time: 20 mins | Cooking time: 15 mins

This tasty Indian inspired fish curry is perfect for a quick weeknight meal. Pick up fresh monkfish from your local New World seafood department.

Ingredients

  • 500g monkfish fillets

  • 3 teaspoons grated fresh ginger

  • 2 lemons, finely grated zest and juice

  • 1 tablespoon vegetable oil

  • 1 large onion, chopped

  • 1 teaspoon each: curry powder,

  • ground turmeric, chopped and deseeded red chilli

  • 1 cinnamon stick

  • 400g can coconut milk

  • Basmati Rice

Method

  1. Combine the fish, ginger, lemon zest and juice in a non-metallic bowl. Cover and refrigerate for 20 minutes.

  2. Boil the rice until cooked as directed.

  3. Heat the oil in a non-stick frying pan. Add the onion and cook until soft.

  4. Add the curry powder, turmeric, chilli and cinnamon stick and cook for 30 seconds. Pour in the coconut milk and stir until combined.

  5. Add the fish and the marinade and gently simmer for 5-7 minutes or until cooked.

Serve with steamed green beans, rice and pappadums.