You will need (for 2/3 people):
3 garlic cloves
1 medium sized onion
2 carrots
1 pepper
1 broccoli or courgette (or both)
Ginger root
1 tin of tomatoes (or 4 tomatoes)
1 small tin of coconut milk
Spoonful of olive oil
Salt
1 tail of monkfish (for 2/3 people)
Red curry paste (such as Thai Gold)
Soy Sauce
Basmati or Jasmine rice
*optional chilli flakes or fresh chilli
My friend Julie has asked me to give her some tips on how to cook fish. Since she hasn’t been much of a fish eater, I thought a curry with monkfish would be a good start for her. Monkfish is such a meaty and bone-free fish that is excellent for those who want to introduce some fish into their diet but are a bit apprehensive and not sure what they will like. Besides, the level of heat in the curry can be adapted to each individual taste so the kids can also enjoy it. And it is great comfort food for those rainy days in. It is a bit of a dear fish but worth it as a treat.
First, chop the garlic and onion and cook in a low heat with the olive oil until soft. Add a teaspoon (or two, depending on how strong you like your curry) of red curry paste. I usually don’t add chilli flakes as it tends to be hot enough but feel free to add chilli flakes to spice it up.
Slice the carrot and ginger (it is quite handy to use the potato peeler so the slices are very fine) and chop the pepper in long strips. Add them to the garlic and onion mix.
Chop the monkfish tail (a bit chunky is better) and add it to the mix to cook for a few minutes. Add some soy sauce to your taste (a couple of table spoons I would suggest).
If you are using courgettes, chop them and add them at the same time as the fish. If you are using broccoli, you are better off adding it towards the end so it stays a bit crunchy.
After 4-5 minutes, add the tin of tomatoes and the coconut milk (around 200-250ml should be enough). Cook for about 15 minutes. Remember to add the broccoli some 5 minutes before you are finished – or longer if you like it softer.
In a separate pot you’ll need to cook the rice with a bit of salt and some cumin seeds if you like. The ratio is one of rice, two of water and it takes approximately 15 minutes to cook.
3 garlic cloves
1 medium sized onion
2 carrots
1 pepper
1 broccoli or courgette (or both)
Ginger root
1 tin of tomatoes (or 4 tomatoes)
1 small tin of coconut milk
Spoonful of olive oil
Salt
1 tail of monkfish (for 2/3 people)
Red curry paste (such as Thai Gold)
Soy Sauce
Basmati or Jasmine rice
*optional chilli flakes or fresh chilli
My friend Julie has asked me to give her some tips on how to cook fish. Since she hasn’t been much of a fish eater, I thought a curry with monkfish would be a good start for her. Monkfish is such a meaty and bone-free fish that is excellent for those who want to introduce some fish into their diet but are a bit apprehensive and not sure what they will like. Besides, the level of heat in the curry can be adapted to each individual taste so the kids can also enjoy it. And it is great comfort food for those rainy days in. It is a bit of a dear fish but worth it as a treat.
First, chop the garlic and onion and cook in a low heat with the olive oil until soft. Add a teaspoon (or two, depending on how strong you like your curry) of red curry paste. I usually don’t add chilli flakes as it tends to be hot enough but feel free to add chilli flakes to spice it up.
Slice the carrot and ginger (it is quite handy to use the potato peeler so the slices are very fine) and chop the pepper in long strips. Add them to the garlic and onion mix.
Chop the monkfish tail (a bit chunky is better) and add it to the mix to cook for a few minutes. Add some soy sauce to your taste (a couple of table spoons I would suggest).
If you are using courgettes, chop them and add them at the same time as the fish. If you are using broccoli, you are better off adding it towards the end so it stays a bit crunchy.
After 4-5 minutes, add the tin of tomatoes and the coconut milk (around 200-250ml should be enough). Cook for about 15 minutes. Remember to add the broccoli some 5 minutes before you are finished – or longer if you like it softer.
In a separate pot you’ll need to cook the rice with a bit of salt and some cumin seeds if you like. The ratio is one of rice, two of water and it takes approximately 15 minutes to cook.
Nice recipe.It's very useful. Thanks for sharing.
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