Curried monkfish & clams
Purge the clams by placing them in a bowl and covering with cold water. Leave for 5 mins, drain the gritty cloudy water away and repeat until clear.
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Ingredients
- 250g palourde clams
- 200g rainbow chard
- 240g basmati or jasmine rice
- A thumb-sized piece of ginger, cut to matchsticks
- 1 large banana shallot, finely sliced
- 2 cloves of garlic, finely sliced
- 2 tsp Thai green curry powder
- 200ml coconut milk
- 2 tsp golden caster sugar
- 450-500g monkfish fillet
- 1 lime
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