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Monkfish And Coconut Curry | James Martin Chef
Ingredients
- INGREDIENTS
- METHOD
- Ingredients
- 1 tsbp vegetable oil
- 1 large onion, finely diced
- 3 garlic cloves, finely chopped
- 2.5cm piece fresh ginger, peeled and finely grated
- 1 long red chili, finely sliced (with seeds)
- A handful of curry leaves
- 1 heaped tsp ground turmeric
- 1 tsp ground coriander
- 2 medium tomatoes, diced
- 400ml fresh vegetable stock
- 50g red lentils
- 400g monkfish fillets
- 100g green beans
- 100ml tinned coconut milk
- 2 tbsp roughly chopped coriander leaves
- Sea salt and freshly ground black pepper
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