Fish Curry with Lime and Coconut Rice Gordon Ramsay – Cooking for Friends

I discovered this recipe in the summer of Lockdown and cooked it a couple of times for friends, (socially distanced, outside) on a couple of occasions. Tempted to do this again at New Year. And you can get all of the beautiful fish ingredients just down the road from Woodchester at The Fine Fish Company https://www.thefinefishcompany.co.uk/

ngredients
·        400g monkfish fillets, cut into bite-size chunks
·        400ml coconut milk, mixed with 1¾ cups water
·        500g live mussels
·        2 tablespoons groundnut oil
·        1 tablespoon palm sugar
·        2½ tablespoons fish sauce
·        150g sugar snap peas
·        3-4 spring onions, finely chopped
·        Handful of fresh basil or coriander leaves for garnish
·        Toasted coconut shavings for garnish (optional)
·        300g jasmine or basmati rice, washed
·        200ml coconut milk, mixed with 200ml water
·        Juice of 1 lime
·        2 kaffir lime leaves
·        Pinch of sea salt
·        3 garlic cloves, roughly chopped
·        3 large shallots, roughly chopped
·        6-7 large, mild, red chili peppers, deseeded and
         chopped
·        2-inch piece of fresh ginger, chopped
·        Small handful of coriander stems, chopped
·        1 lemongrass stalk, finely chopped
·        2 kaffir lime leaves, finely chopped (or finely grated                zest of 2 limes)
·        ½ teaspoon ground coriander
·        ½ teaspoon ground cumin
·        ¼ teaspoon ground turmeric
·        3-4 tablespoons water

Method

• Put the monkfish pieces into a large bowl with a little seasoning and spoon a few tablespoons of coconut milk over them. Cover with plastic wrap and refrigerate until ready to cook. Wash the mussels; discard any that do not close when gently tapped.
• To make the lime and coconut rice, put all the ingredients into a medium saucepan. Bring to a boil, then reduce the heat and cover the pan. Simmer until the rice has absorbed most of the liquid, 8-10 minutes. Without removing the lid, remove from the heat and let the rice steam for 5-10 minutes.
• While the rice is cooking, put all the ingredients for the curry paste into a food processor and blitz to a smooth paste, stopping the machine once or twice to scrape down the sides. If necessary, add a little more water to get a finely ground paste.
• Heat the groundnut oil in a deep pan or a wok. Add the curry paste and stir-fry for over low heat just until the paste smells fragrant, 2-3 minutes. Pour in the coconut milk and water mixture, then stir in the palm sugar and fish sauce. Bring to a simmer, stirring to dissolve the sugar.
• Tip in the sugar snap peas, stir, and cook for 2 minutes. Add the mussels and monkfish, cover the pan, and simmer until the mussels have opened and the monkfish is opaque and just cooked through, 2-3 minutes. Scatter the spring onions and basil leaves over the top. Serve immediately with the lime and coconut rice, garnished with a sprinkling of toasted coconut shavings.