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Thai Monk Fish Curry

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Ingredients

85g Monkfish Cut into Chunks
2 Onions Peeled and Finely Sliced
5cm piece Ginger Peeled and grated
4 Garlic Cloves Peeled and Finely Chopped
2 Red Chillis Chopped
1 tsp Coriander Seeds Toasted
5 Ripe Tomatoes Chopped
1 tsp Caster Sugar
3 tsp Fish Sauce
2 tsp Tamarind Paste
1 x 400g Can Coconut Milk

Thai Monk Fish Curry

Cuisine:
    • Medium

    Ingredients

    Directions

    Steps

    1
    Done

    Heat a small frying pan and when it is hot, gentle toast the coriander seeds for 30 seconds so they begin to brown, then set aside.

    2
    Done

    Heat a little oil in a pan over a medium heat. Add the onions and cook until they become translucent. This will take around 5 minutes.

    3
    Done

    Put the ginger, garlic, chillies, toasted coriander seeds and tomatoes in a blender and whizz to a paste.

    4
    Done

    Then place the translucent onions into the paste and whizz again briefly. Transfer the contents back into the pan and simmer for 5 minutes, stirring frequently. If you prefer it less smooth then obviously do not blend the onions.

    5
    Done

    Add the sugar, fish sauce, tamarind paste and coconut milk and stir so that the contents are merged into the tomato and onion sauce.

    6
    Done

    Simmer for a further 5-10 minutes. Add the monkfish and add additional seasoning if it requires it.

    7
    Done

    Keep the heat on medium/low heat stirring occasionally for no more than 10 minutes. Ladle into a warm bowl or soup plate and garnish with coriander leaves. 

    8
    Done

    Serve with a bowl of steamed rice.

    The Cafe

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