recipe - fish curry with lime & coconut rice

​This recipe was made all the better because of the delicious fish supplied by The Fine Fish Company https://www.thefinefishcompany.co.uk/  based in Woodchester, they deliver fish boxes for the weekend or you can visit their stall at Jolly Nice! If you order a fish box, or a bespoke selection from their range in June and receive a free bottle of Woodchester Wine. (minimum order £40 and delivery within 20 miles of Stroud).

Fish Curry with Lime and Coconut Rice from Gordon Ramsay, Cooking For Friends​

​Ingredients

• ​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.