A delicious and simple supper. Fish, coconut and spices are a match made in heaven. I like it served with cauliflower “rice”. Broccoli is high in a beneficial phytochemical called sulforaphane known for its liver supporting, hormone-balancing and anti-carcinogenic properties, as well as being high in vitamin C, fibre and iron.
Ingredients (serves 4):
- 1 large onion, chopped
- 2 tsp quality fish sauce (without MSG – read the ingredients!)
- Juice of 1/2 lime
- 2 red chillies, 1 de-stalked, 1 chopped
- 1 green chilli, de-stalked
- 2 tsp crushed coriander seeds
- 2 tsp crushed cumin seeds
- 2.5cm piece fresh ginger, peeled and chopped
- 3 garlic cloves, roughly chopped
- 1/2 stalk lemongrass
- 1 tbsp groundnut or sesame oil
- 5 curry leaves (fresh ideally)
- 300ml coconut milk
- 350 purple sprouting broccoli, each spear cut in two
- 500g monkfish fillet, cubed
- Add the onion, fish sauce, lime juice, de-stalked chillies, coriander and cumin seeds, ginger, garlic, lemongrass and the oil into a blender or food processor. Process until you have a paste.
- Tip the paste into a frying pan and cook over a medium heat for 2 minutes. Stir in the coconut milk and curry leaves and cook for 5 more minutes.
- Add the broccoli to the curry pan and cook for about 4-5 minutes until tender, before adding the monkfish cubes and cooking for a final 2-3 minutes at a low simmer, until the fish is cooked through.
- Serve with the chopped red chilli sprinkled over the top.