Monkfish is an excellent fish for use in a curry as it does not disintegrated. This is a rather unusual oriental fusion curry from Brittany with a Vietnamese base and a touch of Chinese.
Ingredients:
1 monkfish fillet
1 tbsp curry paste
4 garlic cloves, peeled and coarsely chopped
2 lemongrass sticks, peeled and finely chopped
4 tomatoes, sliced
6 spring onions, finely chopped
300g of pumpkin flesh, cubed
2 limes, juiced
1 piece of galangal root, peeled and finely chopped
1 piece of ginger, peeled and finely chopped
700ml of chicken stock
1 small green chilli, finely chopped
350ml of coconut milk
A few coriander seeds, crushed
1 bunch of coriander
1 tbsp of palm sugar
1 small handful of peeled peanuts, chopped
A few mint leaves
Peanut or sunflower oil
Salt and freshly-ground black pepper, to taste
Sichuan pepper, to taste
Method:
Combine the monkfish with the coriander seeds, sichuan pepper, spring onions, galangal and ginger. Stir to coat then set aside to marinate for 20 minutes. After this time cut the monkfish into 4 equal pieces.
Place a casserole over medium heat. Add a little oil and when hot use to fry the curry paste then pour in the stock and cocont milk, Add the pumpkin flesh, cover and cook over low heat for 30 minutes. Mix the pumpkin flesh with the sauce then turn into a bowl and set aside.
Rinse out the caserole then add more oil. Use to fry the fish pieces for 7-8 miutes then stir in the aromatics. Add in the sauce from the pumpkin (but don't add the pumpking yet). Now add the sliced tomatoes, lime juice, sugar and chopped chilli. Bring everything to a boil, reduce to a simmer and cook for 7-8 minutes.
Take off the heat, return the pumpking and seson to taste with salt and black pepper.
Serve hot with rice.
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