Stranger Foods

Photograph of Keralan monkfish curry with coconut rice.

IndianKeralan monkfish curry with coconut rice

Serves 4 | Prep 20 mins | Cook 20 mins

This creamy and flavoursome South Indian-style curry uses monkfish, which has a distinctly meaty flavour and texture. It is perfect for absorbing the fragrant flavours from the curry. Double up the quantities to cook a feast for all your friends.

Source: Foolproof Fish: 60 Delicious Dishes to Make at Home

Ingredients

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2 tbsp coconut oil
1 tsp mustard seeds
8 curry leaves
4 banana shallots, thinly sliced
3 cloves garlic, crushed
thumb-sized piece ginger, peeled and grated
1 green chilli, finely chopped
2 tsp ground turmeric
1 tbsp tomato purée
splash water
400 ml coconut milk
4 tomatoes, chopped
100 g green beans
handful spinach
500 g skinless monkfish, cut into chunks
sea salt and black pepper, freshly ground

For the coconut rice

1 tbsp coconut oil
1 banana shallot, thinly sliced
150 g long grain rice
100 ml coconut milk
100 ml vegetable stock

To serve

coriander
flatbreads (optional)
mango chutney (optional)

Instructions

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In a large, shallow pan, heat the coconut oil. Add the mustard seeds and curry leaves and allow them to sizzle and pop in the hot oil. Next add the shallots and gently fry for to soften before adding the garlic, ginger and chilli. Fry for another couple of minutes then add the turmeric and tomato purée with a splash of water, and allow it to bubble and create a paste. Tip in the coconut milk and tomatoes, bring to the boil and then reduce to a simmer for .
Make the coconut rice: in a pan over a medium heat, add the coconut oil and, once warm, add the shallot, frying until it has softened and is turning golden brown. Rinse the rice thoroughly in a sieve (strainer) under running water to remove any excess starch. Add the rice to the pan and stir it so it is well coated in the oil and shallot, frying for a minute or so. Tip in the coconut milk and vegetable stock and place a lid on the pan. Bring to the boil and then simmer for . Once the rice is cooked and has absorbed the liquid, take it off the heat, leaving the lid on to allow it to continue steaming.
After the curry has simmered for , add the green beans and spinach and cook for . Add the monkfish and cook for (depending on how large the chunks are), until the fish is just cooked through and the beans are tender but still have some bite. Check the seasoning.
Remove the lid from the rice pan and fluff up the rice. Serve it alongside the monkfish curry, with some coriander sprinkled over and warm flatbreads and mango chutney, if you like.

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