Curry Monkfish and Veg Parcel | Better Food Traders

Ingredients

• 1 large monkfish tail (approx. 650g), cut into 4 pieces
• A selection of British seasonal veg: ½ Romano pepper, 2 radishes, ½ aubergine, 1 small courgette, 250g broad beans
• 4 large Savoy cabbage leaves
• Half an onion
• 6 garlic cloves, crushed
• 1 bay leaf
• 4 dried pimentos, crushed
• 1 teaspoon medium heat curry powder
• 1 stalk lemongrass (tender part only), finely chopped
• 100 ml coconut milk
• 20 g grated ginger
• Juice of 1 lime
• ¼ Scotch bonnet pepper (de-seeded)
• Black pepper
• 1 pinch sea salt
• Sprig of coriander, chopped
• Sprig of fresh thyme, chopped
• Olive oil
• Knob of salted butter
• Prepare all the vegetables: chop the pepper, aubergine, courgette and radishes into medium, bite-sized chunks.
• Add all the chopped vegetables to the pan to gently sauté, plus add the Scotch bonnet, salt, ginger, curry powder and chopped thyme.
• Place the monkfish quarters in the pan, with no lid, and sear on both sides on moderate heat.
• Add a tablespoon of water with the lime juice to the pan and cover with a lid. Steam on a moderate heat for a further minute until vegetables soften to al dente.
• Pre-heat your oven to 200 C / Fan 180 / Gas mark 6