Monkfish Curry with Lemongrass and Lime Leaf

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tbsp vegetable oil
• 6 shallots
• 3 garlic
• 40g/1½oz ginger
• 4 lemongrass
• 6 lime leaves
• 2-3 green chillies
• 600ml/1pt coconut milk
• 4 tbsp chopped fresh coriander
• 600g/1lb 5oz monkfish
• 200g/7oz tinned water chestnuts
• 2 tbsp Thai fish sauce
• 1 lime
• 4 tbsp Thai basil
• 250g/9oz Thai jasmine rice
• 500ml/17½fl oz water
• 1 lemongrass

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the jasmine rice, then put it in a saucepan with plenty of water. Bring to a boil, cover, reduce to low and cook 12 minutes. Turn off the heat and leave covered for 10 minutes.

2. Trim the outer layers from the lemongrass. Bruise 4 stalks with the back of a knife and finely slice the 1 extra stalk for garnish. Peel and thinly slice the shallots, garlic and ginger.

3. Heat the vegetable oil in a large pot over medium heat. Fry the shallots, garlic, ginger, bruised lemongrass and torn lime leaves for 5 minutes until fragrant. Add the chillies and cook 1 minute.

4. Pour in the coconut milk and 1 cup of water, add the fish sauce, and bring to a gentle simmer. Simmer on low for 8 minutes, stirring now and then.

5. Cut the monkfish into bite-sized pieces and drain and halve the water chestnuts. Add both to the simmering curry and cook gently for 6 to 8 minutes until the fish is opaque and flakes, reaching 145°F (63°C).

6. Squeeze in the juice of the lime and stir. Add half the Thai basil and half the chopped coriander, reserving the rest for garnish. Add a splash of water if the curry is too thick.

7. Fluff the rice with a fork and divide it among four bowls. Ladle the curry over the rice.

8. Scatter the sliced lemongrass, remaining Thai basil and coriander over each bowl. Cut the lime into wedges and serve alongside.