Coconut Curry Monkfish Soup Food

COCONUT-CURRY MONKFISH SOUP

Steps:

• Heat oil in a large straight-sided skillet over medium. When oil shimmers, add onion, bell pepper, ginger, and cilantro stems; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 12 to 15 minutes. Add curry; cook until fragrant, about 1 minute. Add vinegar; boil until mostly evaporated. Add coconut milk and clam juice; bring to a simmer.
• Generously season fish with salt and pepper; stir into skillet. Reduce heat to medium-low. Cook at a bare simmer, stirring gently a few times, until just cooked through but not falling apart, about 4 minutes. Ladle into bowls with rice, top with cilantro leaves and chile, and serve.

TOM KERRIDGE'S MONKFISH & COCONUT CURRY

Steps:

• Heat the vegetable oil in a large non-stick sauté pan over a medium-high heat. When hot, add the onion and cook for 5 minutes or until softened and starting to brown.
• Add the garlic, ginger and chilli and cook for a couple of minutes. Now add the curry leaves, turmeric and ground coriander and cook, stirring for 1 minute or until fragrant.
• Add the tomatoes, stock and lentils to the pan. Stir, bring to the boil over a medium heat and simmer for 12-15 minutes or until the sauce is thickened and the lentils are tender.
• Meanwhile, cut the monkfish into 4cm pieces. Trim the green beans and cut them in half.
• You don't need to cook monkfish for long. Add the monkfish pieces and coconut milk to the pan and cook over a gentle heat for 2-3 minutes. Add the beans and cook for a further 3-4 minutes. Remove the pan from the heat, taste to check the seasoning and stir in the coriander. Serve with naan or rice pilaf, and enjoy with a glass of chilled white wine.

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

THAI MONKFISH CURRY

Steps:

• Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
• Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.