Monkfish and Sweet Potato Curry Recipe

Serves 4
Preparation time 15 minutes
Cooking time about 20 minutes


2 lemon grass stalks, roughly chopped
2 shallots, roughly chopped
1 large red chilli, deseeded
1 garlic clove
1.5 cm (¾ inch) piece of fresh root ginger, peeled and chopped
3 tablespoons groundnut oil
2 x 400 ml (14 fl oz) cans reduced-fat coconut milk
2 sweet potatoes, cut into 1.5cm (¾ inch) cubes
2 large monkfish tails, about 250 g (8 oz) each, cut into large chunks
2 tablespoons Thai fish sauce
1 teaspoon soft dark brown sugar
1½ tablespoons lime juice
2 tablespoons roughly chopped coriander, to garnish

Read also: Spicy Monkfish & Potato Bake Recipe

monkfish & sweet potato curry
Put the lemon grass, shallots, chilli, garlic, ginger and oil in a food processor or
blender and blend to a smooth paste.

Heat a saucepan over a medium heat, add the paste and fry for 2 minutes until
fragrant, then add the coconut milk. Bring to the boil and cook for 5 minutes
until it reaches the consistency of cream. Add the sweet potatoes and cook until
almost tender.

Add the monkfish and simmer for a further 5 minutes or until the fish is firm and
cooked through. Add the fish sauce, sugar and lime juice, to taste. Sprinkle with
the coriander and serve with some Thai sticky rice.

For Thai-roasted monkfish with roasted chilli pumpkin, mix 2 tablespoons
Thai red curry paste with 4 tablespoons fat-free natural yogurt in a non-metallic
bowl. Add 2 monkfish tails, cut into large pieces, cover and leave to marinate in
the refrigerator for at least 20 minutes or overnight if possible. Pan-fry the pieces
of fish in a little vegetable oil until cooked through. Cut a 500 g (1 lb) pumpkin
in half, scoop out the seeds, peel and cut into 2.5 cm (1 inch) cubes. Sprinkle
with dried chilli flakes and roast in a preheated oven, 200°C (400°F), Gas Mark
6, for 15–20 minutes, or until tender, turning occasionally,. Serve with extra
natural yogurt mixed with chopped coriander.

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