Simon's Monkfish Korma, with Green Lentils & Baby Potatoes
Fri, 19 February 2021
ingredients:
4 Monkfish fillets, diced into bite size pieces.
5 Tbps of green lentils
3 large red onions
1 green chilli
2 cloves of garlic, grated
Thumb size piece of ginger, grated
2 Tbps of olive oil
½ jar of Pataks korma paste
1 tin of coconut milk
1 sachet of coconut cream
method:
1. Start by frying your red onions. Cut into thin slices, and fry in the olive oil on a medium heat for 15 mins, until the onions are soft and pink.
2. Add the grated garlic and ginger, and cook for another 5 mins.
3. Add the chilli (finely diced) and leave the seeds out if you don’t like it too hot. Cook this off for another 2/3 mins, then add the green lentils, and cook for 5 mins.
4. Add the korma paste (make sure it’s the korma paste, not the korma sauce!!) and cook this off for 2/3 mins.
5. Finally add the coconut cream and coconut milk and cook out for 5 mins.
6. Add the fish pieces, cover, and simmer for around 10 to 15 mins, until the fish is cooked.
