Читать книгу Great Family Food - Kevin Dundon - Страница 48

1 tbsp sunflower oil

1 green pepper, cored, deseeded and thinly sliced

1 red pepper, cored, deseeded and thinly sliced

1 red onion, peeled and thinly sliced

1 bunch of spring onions, trimmed and chopped

7-8 mushrooms, sliced

2 tsp red curry paste

800ml/28fl oz/generous 3 cups coconut milk (2 tins)

1 monkfish tail (about 1kg/2¹/₄4lb) cut into six pieces

450g/llb 2oz boiled basmati rice, to serve

fresh basil leaves, torn (optional)

1 Heat a deep wide-based pan with the sunflower oil. Quickly fry the vegetables over a high heat until just beginning to soften. Add the red curry paste and fry for 2-3 minutes, or until the vegetables are all fully coated with the paste.

2 Pour the coconut milk into the pan, making sure you scrape every last bit out of the cans. I usually rinse them out with a little water and add this to the pan as well to make sure I get all the goodness. Bring the mixture to the boil, then reduce the heat and place the pieces of monkfish in the broth. Cover the pan and gently simmer for 8-10 minutes over a very low heat, or until the fish is cooked. Baste the fish with the broth during cooking.

3 Remove the fish from the pan and place on top of softly boiled basmati rice and divide the remaining sauce among the plates. If the sauce has become too thick, add a little water, vegetable stock or even white wine if you are feeling indulgent and return to the boil. Freshly torn basil is also good mixed into the sauce.