Massaman Fish Curry with Monkfish and Potatoes
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Ingredients
- 450 g monkfish tail, cut into chunks
- 3 tbsp massaman curry paste
- 400 ml coconut milk
- 250 g baby new potatoes, halved
- 20 g roasted peanuts, roughly chopped
- 1 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tsp palm sugar
Nutrition (per serving)
- Calories
- 393 kcal
- Protein
- 21.3 g
- Carbohydrate
- 17.6 g
- of which sugars
- 6.3 g
- Fat
- 25.7 g
- of which saturates
- 18.7 g
- Fibre
- 2.9 g
- Salt
- 1.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the massaman curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 2
Stir in the rest of the coconut milk and add the potatoes.
- 3
Simmer for 15 minutes until the potatoes are almost tender.
- 4
Add the monkfish and half the peanuts, and poach gently for 6 minutes until the fish is opaque and firm.
- 5
Stir in the fish sauce, tamarind paste and palm sugar.
- 6
Scatter with the remaining peanuts and serve with jasmine rice.
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