Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Monkfish and Prawn Curry
My first experience of this curry was in a restaurant many moons ago and it inspired me to have a play with creating my own version. Having made it tens of times since I hope the recipe is now perfected! The sauce takes 10 minutes and can be made ahead. 10 minutes before you want to eat, cook your rice, warm through the sauce and add the fish. I use the same sauce to make a vegetarian curry for Mia too. Just add any combination of paneer, chickpeas, sweet potato, spinach or okra.
Serves: 4
Prep: 5 minutes
Cooking: 20 minutes
Total: 25 minutes
Difficulty: easy
INGREDIENTS
400g monkfish fillets or cheeks
20 raw king prawns
1 tbsp coconut or ground nut oil
1 onion quartered
1 red chilli chopped
10cm fresh ginger roughly chopped
3 garlic cloves chopped
20g fresh coriander, stalks reserved
1 tsp mustard seeds
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp Garam Masala
1 lemongrass blade
300g Passata or chopped tomatoes
400g coconut milk
Juice of a lemon
200g spinach
Blitz together the oil, onion, garlic, ginger and coriander stalks to make a paste.
Add the paste to a hot pan and add the mustard seeds to one side. As soon as they start popping combine the paste and the seeds and colour for a couple of minutes.
Add the remaining dry spices.
After 2 minutes turn up the heat and add the Passata or tomatoes. Season generously, add the whole lemongrass and a cup of water and simmer for 10 minutes. Add the coconut milk and stir through. The sauce could be cooled at this point and set aside or refrigerated for two days.
When you’re ready to serve the curry, warm the sauce through and when simmering add the monkfish. Simmer for 3 minutes before adding the raw prawns. Cook for 3 minutes until the prawns are pink.
Squeeze in the lemon, stir in the spinach and serve!
