This Indonesian monkfish curry is inspired by a similar recipe from Sarah Raven's lovely book 'Food for Friends & Family'. Its signature flavours come from lots of fresh lemongrass, coriander, and coconut milk. We've added lots of vegetables in our version - red pepper, savoy cabbage, and broccoli - but feel free to use whatever you have on hand. The mango salsa isn't necessary but it does add something special to the finished dish. Serve with basmati rice for a complete, satisfying, and delicious meal.
INDONESIAN MONKFISH CURRY
Serves 4
600g monkfish (or other firm white fish)
salt
2 Tbsp olive oil
1 large onion, sliced
1 red pepper, thinly sliced
1/2 savoy cabbage, thinly sliced
1 small head broccoli, cut into florets
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1in piece fresh ginger, peeled and grated
2 lemongrass stalks, outer leaves removed and finely chopped
1/2 tsp turmeric
1 bay leaf
juice of 2 limes (or more to taste)
250ml vegetable stock
1 400ml tin coconut milk
big handful of fresh coriander
For the salsa
2 ripe mangos, diced into small pieces
juice of 1 lime
1 small red chilli, finely chopped
small handful coriander, roughly chopped
coconut flakes
Method
First make the salsa by simply mixing all of the salsa ingredients in a bowl. Set aside.
Cut the fish into big chunk and lightly salt them.
Heat the oil in a pan and gently sweat the onions and garlic for about 10 minutes, until soft. Add the other vegetables with a pinch of salt along with the turmeric, bay leaf, ginger, and lemongrass. Cook for a couple of minutes then add the lime juice and vegetable stock. Simmer until the vegetables are just cooked. Lay the fish over the vegetables and cover. Simmer for about 5 minutes with the lid on until the fix is cooked through. Pour in the coconut milk, stir through, and heat until it bubbles. Taste for seasoning then serve with lots of chopped coriander and the mango salsa.
