Monkfish Prawn & Squid Sri Lankan Curry

This is my idea of a Friday night treat! I love seafood and as you may have guessed I enjoy a bit of spice 🌶 ⠀ However if spice isn’t your thing don’t be put off as you can adjust the chilli content and the coconut cream really helps to mellow the heat. ⠀ Monkfish works brilliantly in this recipe as it holds its form and can take flavour well. Ask your Fishmongers for Monkfish cheeks as they are cheaper and delicious 😋 ⠀ This took just over 30 minutes to make, so perfect after a busy day. Happy Friday!⠀ ⠀⠀ ⠀ ⠀ ⠀ Serves 4⠀ INGREDIENTS⠀ Fish⠀ 500g monkfish fillets or cheeks (I sourced my fish from Sankey’s Fishmongers in Tonbridge)⠀ 8-10 large raw prawns (I chose to have skin on for extra flavour)⠀ 1 large squid - cleaned and cut into thin rings⠀ ⠀ ⠀ 2 small cans coconut cream or 1 can coconut milk⠀ 2 onions chopped ⠀ 5 cloves garlic crushed ⠀ 10cm piece of ginger grated ⠀ 2 red chillies finely chopped ⠀ 1 lime ⠀ 1 teaspoon palm sugar or honey ⠀ 12 sugar snaps ⠀ Black Sesame seeds optional ⠀ ⠀ Spices⠀ ⠀ 1 tablespoon turmeric ⠀ 2 teaspoons ground cumin ⠀ 2 teaspoons ground coriander ⠀ 1 teaspoon fenugreek seeds⠀ 1 star anise⠀ 1 teaspoon tamarind Paste ⠀ 1 lemongrass spear cut length ways⠀


METHOD

⠀ Sauté the onions in oil until soft and slightly golden. Add the ginger chilli and garlic, stir and cook for 2 minutes. ⠀ Now add all of the spices and cook for another minute. Pour in the coconut cream or milk. If you are using the cream now add water to the empty can and add to the pot. Season generously, add the palm sugar and tamarind paste, stir and simmer on a low heat for 20 minutes allowing the flavours to infuse. ⠀ ⠀ Slice the monkfish into 10x2cm rough rectangles. If you are using cheeks then leave them whole. ⠀ Add the monkfish, prawns, squid and sugar snaps to the pot, stir and bring to a gentle simmer and cook for 12 minutes. ⠀ Squeeze in the juice of a lime sprinkle with coriander and sesame seeds and serve. ⠀ ⠀

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