Prep time: 15 minutes
Cook time: 15 minutes
400gm skinned/boned monkfish, cut into small even cubes – other species to use could be blue moki, kahawai, ling,
200gm prawn cutlets
1 tbsp vegetable oil
1 onion, diced
1 tbsp minced ginger
1 tbsp minced garlic
1 tsp shrimp paste
1 tsp chilli flakes
½ lemongrass stalk, split, then bruised with back of knife, sliced
1½ tbsp Black Market Spice Malaysian spice
1 tbsp brown sugar
1 cooked capsicum, diced
1 can coconut cream
2 tbsp water
1 lime, ½ juiced, ½ for garnish
2 tbsp coconut thread, ½ in curry, ½ on rice
¼ cup coriander leaf, to garnish
2 cups cooked Jasmine rice
- Heat the oil in a large pot/pan with a lid, add shallots and soften for 5 minutes.
- Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass and cook for 2 minutes.
- Add the curry powder and sugar and keep stirring. When the sugar starts to melt and everything starts to clump together, add ¾ of the coriander stems, capsicum, fennel, coconut cream and 2 tablespoons of water, then bring to a simmer.
- Add the fish to the sauce, then the prawns and squeeze over half the lime.
- Place on the lid and simmer for another 5 minutes or until the fish is just cooked and flaking and the prawns are cooked through.
- Stir through the coconut thread and coriander leaf through the rice and serve alongside the curry.