Monkfish Rendang Curry
Although an authentic South East Asian Rendang is quite a dry meaty dish, we've switched our Rendang up a little by using the same flavours but with monkfish and keeping the sauce super creamy. Enjoy :)
- 4 red onions
- 1 glug oil
- 2 tbsp rendang paste
- 1 stick cinnamon
- 400 g full fat coconut milk
- 1 lime
- 500 g monkfish tail
- 2 tbsp soft brown sugar
- 1 small butternut squash
- 1 handful desiccated coconut
- 1 handful fresh coriander, chopped
- 300 g jasmine rice, steamed
Cook The Red Onions
Peel and slice the red onions into slices.
Fry the onion in a large deep pan with the oil for a few minutes.
Pour In The Coconut Milk
Add the paste and cinnamon stick and stir for another minute.
Pour in the coconut milk and add the lime zest into the pan and simmer with a lid on for 5 minutes.
Marinate The Fish
Skin and remove the membrane from the monkfish and cut into chunks and place into a bowl with the lime juice and brown sugar.
Add The Butternut Squash
Peel and cut the butternut squash into small chunks and add to the curry with the desiccated coconut to simmer for 20 minutes until the butternut is softened but not mushy.
Chuck In The Fish
Add the limey fish and simmer gently for a further 5 minutes to just cook the fish without it breaking up.
Finish And Serve!
Sprinkle the curry with coriander and serve with steamed rice.
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