Monkfish and Coconut Curry Recipe
Monkfish and Coconut Curry
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

Serve very hot with Thai jasmine rice.

For 4 servings

- 1 kg (2 1/4 lb.) monkfish fillets (1.4 kg gross)
- 4 white onions
- 2 cloves of garlic
- 2 stalks of fresh lemon verbena
- 2 tomatoes
- 1 Tbsp. brown sugar
- 1 unsprayed lemon
- 1 unsprayed lime
- 200 ml (3/4 cup) coconut milk
- 3 Tbsp. oil
- 1 Tbsp. curry powder or paste
- 8 sprigs of fresh cilantro
- salt and freshly ground pepper
  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.
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Collaboration and photo : Cedus

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