Ingredients
- 400g skinned & boned monkfish, cut into small even cubes
- 200g raw prawn cutlets, de-veined
- 1 tbsp vegetable oil
- 2 shallots, peeled & finely chopped
- Thumb-sized piece of ginger, finely grated
- 3 garlic cloves, peeled & crushed
- 1 tbsp fish sauce
- 1 small red chili, shredded
- ½ lemongrass stalk, split, then bruided with back of knife, sliced
- 1 ½ tbsp curry powder
- 1 tbsp brown sugar
- ½ cup coriander, leaves removed from stems finely chopped
- ¼ fennel bulb, diced
- 1 capsicum, diced
- 2 cups coconut cream
- 2 tbsp water
- 1 lime (½ juiced, ½ zested for garnish)
- ¼ cup coriander leaf, to garnish
- 2 cups cooked Jasmine rice (prepare while curry develops)
Recipe also works with: Ling, Blue warehou, Silver warehou
Method
Method
Heat the oil in a large pot with a lid, add shallots and soften for 5 minutes. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chili and lemongrass and cook for 2 minutes.
Add the curry powder and sugar, stirring continuously. When the sugar begins to melt and the other ingredients start clumping together, add ½ cup of water, 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 lime and zest. Place on the lid and simmer for another 5 minutes or until the fish is just cooked and flaking. The prawns should be pink through.
Season to taste, adding a squeeze more citrus to the sauce if you like.
Scatter coriander leaves and coconut thread over. Mix the remaining coriander stalk through the rice, add coconut garnish and serve topped with chili.
Species used in this recipe
Monkfish/Stargazer Mãori Name: Pūwhara