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Yellow monkfish curry
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1 tsp white peppercorns
1 tsp coriander seeds
1 x ½ tsp cumin seeds
1 tsp sea salt
2 tsp ground turmeric
1 tsp curry powder
1 tsp chilli flakes
1 tbsp crushed freeze-dried kaffir lime leaves
1 lemon grass stalk, roughly chopped
1 yellow pepper, deseeded and roughly chopped
1 small red onion, roughly chopped
5 garlic cloves
3 cm piece fresh root ginger, chopped
2 tbsp sunflower oil
1 tbsp sunflower oil
250ml chicken stock
400ml coconut milk
850g monkfish fillets (or any firm white fish), trimmed and cubed
280g green beans, trimmed
175g baby corn
1 ½ tbsp caster sugar
2 ½ tbsp fish sauce
1 lime, juice and zest
1 handful basil leaves
1. For the paste, toast the peppercorns, coriander and cumin seeds over a medium heat for 1 minute. Pulse to a paste in a food processor with the other ingredients.
2. Put the oil in a large pan over a medium-high heat, add 4 tbsp yellow curry paste (you can freeze any remaining paste) and cook for 2 minutes until fragrant. Add the stock and coconut milk; simmer for 5 minutes.
3. Add the monkfish, beans, corn, sugar, fish sauce and lime juice and zest; simmer for 5 minutes until the fish is just cooked. Scatter with the basil. Serve with rice and the cashew and Bill Granger's Cashew and cucumber relish.
Typical values per serving:
This recipe was first published in December 2011.