Monkfish and Prawn Curry

Charmaine Lu -
  • 40ml oil
  • 400g monkfish tail, cut into chunks
  • 200g shelled prawns
  • 1 tsp each mustard seeds and cardamom pods
  • ½ tsp coriander seeds
  • 1 bay leaf
  • 1 tsp each cumin, coriander and turmeric
  • 1 tbsp curry powder
  • 250ml coconut milk
  • Steamed rice to serve
  • Coconut and coriander, to serve
  • Heat the oil in a casserole and fry the mustard seeds and cardamom with the bay leaf for 2 mins. Stir in the ground spices and some seasoning, followed by the coconut milk and 250ml water. Bring the broth to the boil.
  • Reduce the heat to low and tip in the fish and prawns. Cook gently for 10 mins, then scatter with coconut and coriander, and serve with rice.
1 hr
4 serving