With Wilson’s Catch of the Day
Monkfish is a robust, meaty fish that’s great in a curry as it holds its own well with a variety of spices. Red lentils and coconut provide richness and make this dish feel substantial yet it is still light – the perfect cosy late-winter feast.
Serves Two
Shopping List
1 tbsp vegetable oil
1 large onion, finely diced
3 garlic cloves, finely chopped
2.5cm piece fresh ginger, peeled and finely grated
1 long red chilli, finely sliced (with seeds)
A handful of curry leaves
1 heaped tsp ground turmeric
1 tsp ground coriander
2 medium tomatoes, diced
400ml fresh vegetable stock
50g red lentils
400g monkfish fillets
100g green beans
100ml tinned coconut milk
2 tbsp roughly chopped coriander leaves
Sea salt and freshly ground black pepper
Method
1. Heat the oil in a large non-stick sauté pan over a medium-high heat. When hot, add the onion and cook for 5 minutes or until softened and starting to brown.
2. Add the garlic, ginger and chilli and cook for a couple of minutes. Now add the curry leaves, turmeric and ground coriander and cook, stirring for 1 minute or until fragrant.
3. Add the tomatoes, stock and lentils to the pan. Stir, bring to the boil over a medium heat and simmer for 12–15 minutes or until the sauce is thickened and the lentils are tender.
4. Meanwhile, cut the monkfish into 4cm pieces. Trim the green beans and cut them in half.
5. Add the monkfish and coconut milk to the pan and cook over a gentle heat for 2–3 minutes. Add the beans and cook for a further 3–4 minutes. Remove the pan from the heat, taste to check the seasoning and stir in the coriander. Serve in warmed bowls.
Recipe: by Stuart Wilson, cooked by: Amy Glasgow @theglasgowdiet
Call Stuart to pre-order your fresh fish and shellfish.
Watch Amy Glasgow cook Stuart’s curry on insta @westendermagazine
or Fb @westendermag.
Wilson’s Catch of the Day
85 Lauderdale Gardens G12 9QU
0141 204 4456
