Goan Monkfish Curry & Rice Recipe

Ingredients

135g white basmati rice
2 onions
3 garlic cloves
A thumb of ginger
A handful of coriander
2 vine tomatoes
1 tbsp Goan curry paste
200g coconut milk
1 tbsp cider vinegar
1 tbsp raw cane sugar
2 monkfish fillets

Prep: 10 mins | Cook: 30 mins

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Method

1. Fill and boil your kettle. Rinse the rice under cold water, then tip it into a small pan. Pour in 270ml hot water from the kettle. Add a pinch of salt, cover and bring to the boil. When the water is boiling, turn the heat right down. Simmer for 6-8 mins till all the water has been absorbed. Take off the heat and set aside to steam, lid on, for 5-10 mins to finish cooking the rice.

2. Meanwhile, peel and finely chop the onions. Peel and grate the garlic and the ginger. Thinly slice the coriander stalks (save the leaves for later). Dice the tomatoes.

3. Pour 2 tbsp oil into a large, wide pan and warm over a medium heat. Slide the onions into the pan and add a pinch of salt and pepper. Pop a lid on the pan. Fry the onions for 8-10 mins, stirring occasionally, till tender. When the onions are soft, add the Goan curry paste along with the grated garlic and ginger. Add the chopped coriander stalks. Stir well and fry for a further 2 mins till aromatic.

4. Stir the chopped tomatoes into the onions and cook for 5 mins, then pour in 200ml coconut milk, 1 tbsp vinegar and add 1 tbsp sugar. Pour in 100ml water. Bring the sauce to the boil, then reduce the temperature and simmer for 10 mins.

5. When the sauce has simmered and is slightly thicker, carefully lay the monkfish fillets in the sauce. Pop a lid on the pan and cook the fish for 8-10 mins, till cooked through with flesh that starts to flake when pressed with the back of a fork.

6. Divide the monkfish and the sauce between warm plates and scatter over the reserved coriander leaves to garnish. Serve with the cooked rice on the side.