Thai Monkfish Curry

Whoops…. Has been so hectic that I have hardly had chance to cook, let alone experiment with new recipes, write blog posts or see much difference on the scales…. 

Well, fresh start begins now!! I have had a thorough pep talk with myself and have gotten back to planning meals and having lovely fresh veg in the fridge. Already my slimming world mojo is back because I managed to pick up a reduced monkfish tail from the supermarket and immediately dreamt up a curry recipe as I drove home!

So here is my Thai monkfish curry, which I served with Thai black rice while watching ‘My Big Fat Greek Wedding’… Aaaah the teenage memories!

Ingredients (serves 2);

  • 2 X Monkfish tails, or other fish fillets of your choice.
  • 200ml veg stock
  • 1 large onion, diced
  • 1 handful bean sprouts
  • 1 handful mangetout
  • 4 radishes, roughly chopped
  • 5 tbsp light coconut milk (5 syns)
  • 1 tbsp soy sauce
  • 2 tsp fish sauce 
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1/2 tsp mustard seed
  • 2 cardamom pods
  • 1 clove
  • 1 kaffir like leaf
  • 1 stick lemongrass
  • 3 cloves garlic, crushed 
  • Thumb sized piece ginger, grated
  • Large handful chopped fresh coriander
  • Juice of 1 lime

Method:

  1. Heat a large sautée pan (preferably with a lid!) to a medium/high heat and add half the onion, all of the spices, ginger, garlic, and lime leaves and stir fry for 2-3 minutes.
  2. Add the soy sauce and fish sauce and stir well. 
  3. Add the radishes, the rest of the onion, stock and coconut milk and simmer lid-on for 8-10 minutes before adding the monkfish, mangetout, bean sprouts, lime juice and fresh coriander. Cook for 6- 8 minutes, with the lid on, and a further 1-2 minutes without the lid on until the fish is cooked through. Always check the fish is cooked through, and the you take out the cardamom probs and clove before serving with jasmine or basmati rice. 
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