This is a very popular South-East Asian fish curry in a coconut sauce, which is truly delicious. Choose a firm-textured fish so that the pieces stay intact during the brief cooking process. Halibut and cod work equally well.
Ingredients
  • 500g / 1¼lb monkfish or other firm-textured fish fillets, skinned and cut into 2.5cm / 1in cubes
  • 2.5ml / ½ tsp salt
  • 50g / 2oz / ⅔ cup desiccated coconut 
  • 6 shallots or small onions, roughly chopped
  • 6 blanched almonds
  • 2-3 garlic cloves, roughly chopped 
  • 2.5cm / 1in piece fresh root ginger, peeled and sliced
  • 2 lemon grass stalks, trimmed 
  • 10ml / 2 tsp ground turmeric
  • 45ml / 3 tbsp vegetable oil
  • 2 x 400ml / 14fl oz cans coconut milk 
  • 1-3 fresh chillies, seeded and sliced 
  • salt and ground black pepper
  • fresh chives, to garnish
  • boiled rice, to serve
Preparation
Step 5
Step 6
  1.  Spread out the pieces of fish in a shallow dish and sprinkle them with the salt. Dry fry the coconut in a wok or large frying pan over medium to low heat, turning all the time until it is crisp and golden (see Cook's Tip).
  2. Transfer the coconut to a food processor and process to an oily paste. Scrape into a bowl and reserve.
  3. Add the shallots or onions, almonds, garlic and ginger to the food processor. Cut off the lower 5cm / 2in of the lemon grass stalks, chop them roughly and
  4. add to the processor. Process the mixture to a paste.
  5. Add the turmeric to the mixture in the processor and process briefly to mix. Bruise the remaining lemon grass and set the stalks aside.
  6. Add the cubes of fish, most of the sliced chilli and the bruised lemon grass stalks. Cook for 3-4 minutes. Stir in the coconut paste (moistened with some of the sauce if necessary) and cook for a further 2-3 minutes only. Do not overcook the fish. Taste and adjust the seasoning.
  7. Remove the lemon grass. Transfer to a hot serving dish and sprinkle with the remaining slices of chilli. Garnish with chopped and whole chives and serve with boiled rice.

COOK'S TIP

Dry frying is a feature of Malay cooking. When dry frying do not be distracted. The coconut must be constantly on the move so that it becomes crisp and of a uniform golden colour.

Serves 4.

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