Monkfish and red lentil curry
Ingredients
1 onion
2 tbsp oil
2 clove of garlic
½ thumb-sized piece of ginger
2 Tsp harrissa chilli paste or ½ a red chili
1 tbsp curry powder
1 tsp cumin powder
1 tsp ground coriander
1tsp turmeric
1 tsp ground paprika
1 g x 400g tin chopped tomatoes
1 g x 400g tin coconut milk
1 cup red lentils
500g monkfish fillet (or white fish of choice) cut into chunks
175g basmati rice
1.5 ltr water
Chopped coriander
25 g butter
1 Tbsp lemon juice
Salt and pepper to season
Method
For the rice bring the water and salt to the boil
Rinse rice and add to boiling water
Continue to boil uncovered and cook for 7 or 8 min (taste to make sure fully cooked)
Drain rice
Add butter to the pan, mix in rice, lemon and chopped coriander. Mix well.
Leave sit in pan and fork up just before serving
For the Curry
Put oil in a pan on a low to medium heat, dice the onion and garlic and add to the pan and cook for 5 min
Grate the ginger into the pan
Add harissa paste or thinly slice the chilli and add to the pan. (Leave in seeds if you want extra heat)
Stir in the spices, and cook for 30 seconds
Add the lentils and mix through.
Mix in the chopped tomatoes and coconut milk
Bring to boil, stir through a few times to ensure lentils do not stick to the bottom of the pan. Simmer and cook for approx 15 min stirring occasionally
Add in the chunks of monkfish and cook for 5 min
Turn off heat and leave sit for a further few minutes.
Serve up with your rice and enjoy!
Delicious!!
