450g Monkfish Fillets (unskinned and cut into 8 pieces, any fish will do but monkfish will hold its shape)
16 Large Prawns (raw and peeled)
2 Onions (halved then sliced)
1 Clove Garlic (pressed)
1x400g Can Coconut Milk
150ml Fish/Vegetable Stock
1 Teaspoon Turmeric
1 Teaspoon Salt
1 Teaspoon Cumin Seeds
1 Teaspoon Coriander Seeds
1 Teaspoon Black Peppercorns
1 Teaspoon Ginger
1/2 Lemon (juiced)
4 Green Chillies (de seeded and cut into thin strips)
Oil
Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
1 Mixing Bowl
1 Pestle and Mortar (or a rolling pin and plastic bag)
1 Large Frying Pan
1 Spatula
1 Garlic Press
The Good Bit
- Start by placing the fish in the oven proof dish, drizzle with the lemon juice, then in a small bowl mix the turmeric and salt together then rub this into the fish, cover and set aside in a fridge whilst you prepare the rest.
- Pre heat your oven to 200c 400f gas6, now using the pestle and mortar, grind up the coriander, cumin and peppercorns, now add the garlic and ginger and mix it well together then set aside.
- Fry the onion in a little oil in your pan for about 6 minutes until it begins to colour, set the onion aside for a minute, turn up the heat on the frying pan and fry the fish rapidly just to seal the outside, turning only once. Put the onions into the oven proof dish (rinse it first) then place the fish on top.
- Fry the spicy paste for a couple of minutes over a medium heat whilst you add in the coconut milk, chilli strips and stock, bring it the boil then pour over the fish and cover. This goes in the oven then for 10 minutes.
- Finally drop the prawns in making sure the liquid covers them, re-cover and cook for a further5 minutes (or until the prawns are pink). Season and serve (you could garnish with fresh parsley or coriander)
