Monkfish Curry

Ingredients

• 1 onion, finely sliced
• 2 cloves of garlic, finely chopped
• Thumb sized piece of ginger, peeled and finely chopped
• 1 red chilli, finely sliced, plus extra to serve
• 2 tbsps neutral oil
• 3 vine tomatoes, roughly chopped
• 1 tsp ground coriander
• 1 tsp mild curry powder
• ½ tsp ground turmeric
• ½ tbsp tomato puree
• 1 x 400g tin of coconut milk
• 200ml vegetable stock
• 300g Dunnes Stores monkfish, cut into 2 inch pieces
• 100g green beans, cut in half
• 100g baby spinach leaves
• Sea salt & freshly ground black pepper

To serve

• Large handful of coriander leaves
• Pinch of chilli flakes, optional
• Steamed rice or naan bread

Method

1. Place the onion, garlic, ginger and red chilli into a small blender and blitz until smooth.
2. Place a deep frying pan over a medium heat and add the oil followed by the onion paste and fry for about 5 minutes until the paste is fragrant and has slightly deepened in colour. You will need to stir the paste constantly so it doesn’t stick to the bottom of the pan. Add the vine tomatoes, ground coriander, curry powder, turmeric and tomato puree and stir everything together, cooking for a minute or 2 until the spices are fragrant.
3. Now pour in the tin of coconut milk and the vegetable stock and bring everything to the boil. Cook for 10 minutes until the sauce has slightly thickened then season and nestle the monkfish fillets and green beans into the sauce. Cook for about 5 - 6 minutes until the monkfish is nearly cooked.
4. Stir through the baby spinach and cook for a further 2 minutes until the spinach has wilted then remove from the heat and serve garnished with the coriander leaves, extra red chilli and a pinch of chilli flakes if you’d like.
5. Great served with some steamed rice or naan bread.