Chunky Monkfish Curry
- 1 medium onion
- 20g chunk of fresh root ginger
- 2 garlic cloves
- 1 long green chilli (deseeded if preferred)
- 20g bunch of fresh coriander, plus extra to garnish
- 1tbsp oil
- 2tbsp korma or any mild Indian curry paste (from a jar)
- 227g can chopped tomatoes
- 50g desiccated coconut
- 1tsp flaked sea salt
- 1tsp caster sugar
- 250ml cold water
- 1 red and 1 green pepper
- 500g fresh skinless monkfish fillet
Cook on HIGH 3–4 hrs, plus 1hr / LOW 4–6 hours, plus 1hr on High.
Peel and thinly slice the onion, peel and finely grate the ginger and peel and crush the garlic. Thinly slice the green chilli, and finely chop the coriander, including the stalks.
Heat the oil in a large non-stick frying pan and fry the onion over a medium heat for 3–5 minutes, stirring frequently until softened and lightly browned. Add the garlic and ginger and cook for a further minute, stirring. Stir the curry paste into the pan and fry for a few seconds, stirring continuously.
Tip the spiced onions into the slow cooker and stir in the chopped tomatoes, coriander, coconut, chilli, salt, sugar and water. Cover with the lid and cook on HIGH for 3–4 hours or LOW for 4–6 hours, or until the spices have mellowed and the sauce has thickened.
Deseed and cut the peppers into roughly 3cm chunks. Remove the slow cooker lid and stir the peppers into the curry sauce. Cut the fish into roughly 3cm chunky pieces and place on top. Cover again and cook for a further hour on HIGH, or until the fish is tender and thoroughly cooked. Serve with basmati rice.
If using thick cod or haddock fillet instead of the monkfish, cook the peppers in the sauce for 30 minutes, then add the fish, cover and cook for a further 15–20 minutes.