Preparation time: 20 minutes
Cooking time: 20 minutes
 

Serve very hot with Thai jasmine rice.

1. Cut the monkfish fillets into 5 cm (2") cubes.
2. Peel the onions and garlic. Thinly slice the onions and crush the garlic.
3. Chop the lemon verbena. Peel, seed and crush the tomatoes.
4. Wash and dry the lemon and lime. Remove a long strip of lemon zest and finely grate the lime zest. Squeeze the juice.
5. Heat the oil in a large heavy pot; sauté the fish cubes to brown on all sides. Remove with a slotted spoon and set aside.
6. In the same pot, cook the onions and garlic until soft; add the verbena and brown sugar and mix for 2-3 minutes; add the curry.
7. Return the fish to the pot and add the crushed tomatoes, coconut milk, lemon peel and lime zest and their juices, salt and pepper; combine gently.
8. Cover and simmer for 15 minutes.
9. Remove the strip of lemon peel and sprinkle on the finely chopped cilantro at the end of the cooking time.