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Mark Southon's Thai monkfish curry with Coconut Rice

Mark Southon's Thai monkfish curry with Coconut Rice


650gm Monkfish, cubed
1 tsp coriander seeds.
¼ tsp cumin seeds.
2 onions, peeled and finely sliced.
5cm piece ginger, peeled and grated.
4 garlic cloves, peeled, finely chopped.
2 red chillies, chopped.
2 kaffir lime leaves.
5 ripe tomatoes, chopped.
1 tsp caster sugar.
3 tsp fish sauce.
2 tsp tamarind paste.
400ml can coconut milk.
1 lime, juiced.
Coriander, freshly chopped.

Coconut rice
1 cup basmati rice.
1 can coconut milk (400ml).
¼ cup water.
Pinch salt.
Pinch sugar.
½ tsp red chilli flakes.
½ tsp grated ginger.
Pinch turmeric.
50gm almond flakes


1. Heat a small frying pan and when it is hot, gently toast the coriander and cumin seeds for 30 seconds so they begin to brown, then lightly crush and set aside.
2. Heat a little oil in a pan over a medium heat. Add the onions and spices then cook until they become translucent, around 5 minutes.
3. Add the ginger, garlic, chillies, kaffir lime and cook out until fragrant. Add the tomatoes and cook over a high heat until they release their liquid then add the sugar, fish sauce and tamarind paste. Stir until combined and simmer for 5-10 minutes or until flavorsome and reduced slightly.
4. Add the monkfish and coconut milk and cook slowly for 10 minutes or until fish is cooked.
5. Add any additional seasoning and the lime juice.
6. Ladle into a warm bowl or soup plate and garnish with coriander leaves.
7. Serve with a bowl of coconut rice.

Coconut Rice:

1. Add all the ingredients to a saucepan apart from the almonds, bring to the boil then lower the heat and cook for 18 minutes with the lid on, then remove from the heat and sit for a further 5 minutes.
2. Fluff with a fork before you serve and garnish with almond flakes.

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