Tom Kerridge’s Monkfish & Coconut Curry

Ingredients

• 1 tbsp vegetable oil (or extra virgin olive oil)
• 1 large onion, finely diced
• 3 garlic cloves, finely chopped
• 2.5cm piece fresh ginger, peeled and finely grated
• 1 long red chilli, finely sliced (with seeds)
• A handful of curry leaves
• 1 heaped tsp ground turmeric
• 1 tsp ground coriander
• 2 medium tomatoes, diced
• 400ml fresh vegetable stock
• 50g red lentils
• 400g monkfish fillets
• 100g green beans
• 100ml tinned coconut milk
• 2 tbsp roughly chopped coriander leaves
• Sea salt
• freshly ground black pepper