A recent Pacific Rim cooking class showcased this monkfish curry (you can use any firm fleshed fish) perfect for the cooler months.
Serves: 4. Chef: Paulie Hooton
400gm skinned & boned monkfish, cut into small even cubes
200gm raw prawn cutlets, deveined
1 tbsp good quality vegetable oil
2 shallots, peeled & finely chopped
Thumb-sized piece ginger, finely grated
3 garlic cloves, peeled & crushed
1 tsp shrimp paste
1 small red chilli, shredded (deseeded if you don’t like it too hot)
½ lemongrass stalk, split, then bruised with back of knife, sliced
1½ tbsp Indian spice (we use Black Market spice mix)
1 tbsp brown sugar
½ cup coriander, stems finely chopped
¼ fennel bulb, diced
1 capsicum, diced
2 cups Fia Fia 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 brown Jasmine rice
1. Heat the oil in a large pot/pan with a lid, add shallots and soften for 5 minutes.
2. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass and cook for 2 minutes.
3. 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.
4. Add the fish to the sauce, then the prawns and squeeze over half the lime.
5. Place on the lid and simmer for another 5 minutes or until the fish is just cooked and flaking and the prawns are pink through.
6. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter coriander leaves and coconut thread over.
7. Mix remaining coriander stalk through the rice and serve.