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Thai Red Monkfish Curry


Serves: 4

Takes: 1 hour to prepare and 25 minutes to cook

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Ingredients

Garlic Cloves, peeled and chopped 2
Thai red curry paste 4 tbsp
M&J Fish Counter monkfish, cut into chunks 600g
Sauce  
Vegetable oil 1 tbsp
Onion, peeled and chopped 300g
Red chilli, deseeded and finely chopped (optional) 1
Fresh grated ginger, peeled and grated 1
Stalk Mudwalls Lemongrass Finely chopped  1 stalk
Small fresh Mudwalls coriander, roughly chopped   
Coconut milk 400ml
lime, juice and zest 1
Barts ground turmeric 1 tsp
vegetable stock  100ml
Fresh (Mudwalls) Basil  20g
Green beans, blanched 100g

Method

1

Place the Thai red curry paste into a bowl, add the monkfish and gently combine so that the fish is fully coated, cover then place in the fridge to marinate for at least an hour.

2

To prepare the sauce heat the oil in a pan then gently fry the onion, garlic, chilli, ginger and lemongrass for 5 minutes until softened but not coloured.

3

Add the coriander, coconut milk, lime juice and zest, turmeric and stock. Gently bring to the boil then simmer, covered for 15 minutes. Remove from the heat, add the basil and blend until smooth with a stick blender.

4

Carefully add the marinated fish to the sauce then simmer gently for 3-4 minutes until the fish is cooked through.

Mudwalls

Mudwalls have a high reputation for producing beautiful seasonal produce all year round, which you will find in the Mudwalls section of the store.

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