REC Green Monkfish & Prawn Curry (Rick Stein) also COMN

The UK BBC2 is bringing an hour of curry tonight and below a nice recipe from the down to 
earth Cornish cook Rick Stein

A search for "prawn curry" at the bbc website www.bbc.co.uk will bring a whole page of results.

Enjoy

Print friendly version at http://www.bbc.co.uk/food/recipes/database/greenmonkfishandpraw_12293.shtml

Green Monkfish & Prawn Curry (Rick Stein)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preparation time less than 30 mins  /  Cooking time 10 to 30 mins  
  
 Ingredients

3 tbsp       sunflower oil
75g/3oz      green curry paste
400ml/14floz can of coconut milk
175ml/6floz  water
2 tbsp       Thai fish sauce
2tsp         palm sugar or muscovado sugar
4            kaffir lime leaves or 1 pared strip of 
lime zest,   cut into very fine shreds
1 lime,      juice only
100g/4oz     very small new potatoes, cut in half if large
50g/2oz      baby aubergines or mangetout, quartered
12 raw,      unshelled, headless prawns (Am = shrimp)
350g/12oz    monkfish fillet, cut across into slices 1cm/½in thick
50g/2oz      canned bamboo shoots
2 tbsp       fresh basil, shredded finely
1            green finger chilli, sliced thinly across into rings


Method

1. Heat the oil in a large pan, add the green curry paste and fry for 5-6 minutes, until 
the ingredients begin to separate from the oil and it starts to smell aromatic.

2. Add the coconut milk, water, fish sauce, sugar, lime leaves or zest, lime juice, potatoes 
and the aubergines, if using. Simmer for about 10 minutes, until the potatoes and aubergines 
are tender.

3. Meanwhile, shell the prawns and de-vein them. Cut each one in half lengthways.

4. Add the prawns to the pan with the monkfish, bamboo shoots and the mangetout, if using. 
Simmer for another 2 minutes. 

Stir in the shredded basil and serve sprinkled with the sliced green chilli.


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