Malaysian Monkfish

Fishboxer Arlene Addison from Portsoy

What could be a more delicious way to prepare your fresh monkfish than in this incredible Malaysian inspired curry? Give it a try!

Ingredients

• 2 X 120g monkfish fillets
• 2 tbsp vegetable oil
• 1 medium onion (chopped)
• 2 garlic cloves (crushed)
• 1-inch root ginger (crushed)
• 2 dried/fresh red chillies (chopped) 
• 1 level tablespoon ground coriander
• 2 level teaspoons ground turmeric
• Pinch of salt
• 100g of creamed coconut (crumbled)
• 1/2 pint of boiling water
• 1 lemon (cut into wedges)
• Fresh coriander to garnish

Method

1. Heat the oil in a pan over a medium heat.
2. Add the onion, garlic and ginger, chillies, spices and salt.
3. Add the monkfish.
4. Crumble in the coconut then gradually add water.
5. Give a good stir.
6. Simmer and stir occasionally.
7. Serve with fresh coriander and lemon wedges.