Tom Kerridge's Quick & Easy: Monkfish Curry Recipe

Looking for flavours without the fuss? Tom’s got you covered, give this quick and easy monkfish curry recipe a go!
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Serves: 4

Ingredients:
1 tbsp vegetable oil
1 large onion peeled and diced
4 cloves of garlic peeled and grated
3cm chunk of ginger peeled and grated
1 long red chilli sliced
1 green chilli sliced
6 kafir lime leaves
2 tsp ground turmeric
1 tsp ground coriander
2 tomatoes diced
400ml water
1 x veg stock cube
300ml coconut cream
400g monkfish tails diced
100g chopped French beans
1 bunch of coriander

Method:
Pre heat a large frying pan on the stove an drizzle in the vegetable oil, then add the onions cook out till you get a little colour.
Then add the garlic, ginger and curry spices.
Pour in the water and bring to the boil, drop in the veg stock cube and cook out till it dissolves.
Now pop in the lime leaves to release the flavour then reduce by half
Pour in the coconut cream and bring up to a simmer.
Drop in the diced monkfish and poach for 10 to 15 minutes in the sauce.
Finally add the green beans, chillies and cook out for a few minutes.
Just before you serve stir in the coriander.
Ladle into serving bowls. If you like serve with boiled rice or flat breads.

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