Tom Kerridge’s monkfish and coconut curry

Tom Kerridge's Monkfish and Coconut Curry is a robust and flavorful dish that showcases the meaty texture of monkfish in a rich, spiced coconut sauce. This recipe is perfect for those seeking a substantial yet light meal, ideal for a cozy winter feast. The dish pairs wonderfully with chilled white wine, enhancing its complex flavors.

Ingredients for Tom Kerridge's Monkfish and Coconut Curry

• Vegetable Oil: 1 tablespoon
• Onion: 1 large, finely diced
• Garlic Cloves: 3, finely chopped
• Fresh Ginger: A 2.5cm piece, peeled and finely grated
• Long Red Chilli: 1, finely sliced (with seeds)
• Curry Leaves: A handful
• Ground Turmeric: 1 heaped teaspoon
• Ground Coriander: 1 teaspoon
• Tomatoes: 2 medium, diced
• Fresh Vegetable Stock: 400ml
• Red Lentils: 50g
• Monkfish Fillets: 400g
• Green Beans: 100g, trimmed and cut in half
• Tinned Coconut Milk: 100ml
• Coriander Leaves: 2 tablespoons, roughly chopped
• Seasoning: Sea salt and freshly ground black pepper

Preparation Instructions

1. Start with the Sauté: Heat the oil in a large non-stick pan, adding onions until they're softened and beginning to brown.
2. Spice It Up: Introduce garlic, ginger, and chilli to the pan, followed by curry leaves, turmeric, and ground coriander for a fragrant mix.
3. Build the Base: Stir in diced tomatoes, vegetable stock, and red lentils, letting the mixture simmer until the sauce thickens and lentils are tender.
4. Add the Monkfish: Cut the monkfish into pieces and add to the pan along with coconut milk and green beans, cooking until the fish is perfectly tender.
5. Finish with Freshness: Remove from heat, adjust seasoning to taste, and stir in fresh coriander leaves before serving.

Storage and Reheating

Tom Kerridge's Monkfish and Coconut Curry can be cooled and stored in the freezer for future enjoyment. Thaw overnight in the refrigerator and reheat gently in a saucepan until piping hot throughout.

Nutritional Information

The dish provides a good balance of protein from the monkfish, healthy fats from the coconut milk, and fiber from the lentils and vegetables. For detailed nutritional values, portion sizes should be considered based on individual dietary needs.

Frequently Asked Questions

• Can I substitute the monkfish? Yes, other firm-fleshed fish like halibut or cod can be used as substitutes.
• How can I adjust the spiciness? Modify the amount of red chilli according to your taste preference for heat.
• Is this recipe gluten-free? Yes, this curry is naturally gluten-free, but always check labels on ingredients like stock to be sure.

This delightful curry recipe, originally from Tom Kerridge, demonstrates his skill in creating dishes that are both flavorful and comforting, making it a must-try for any home cook looking to bring a touch of gourmet into their kitchen​​​​​​.