Madagascan curry with monkfish
I first ate this curry in Madagascar, where they served it with a whole crab, which we dismantled at the table. This version can mostly be made in advance. Monkfish is firm enough to hold its shape while absorbing all the lovely flavours.
Yield
Serves 6
Ingredients
Ingredients
To serve
Method
Step 1
In a large pot, heat the oil and fry the onion, garlic, ginger and chillies, with a large pinch of salt, until soft and slightly coloured.
Step 2
Add the sweet potatoes and fry for a minute, before adding the spices and 1tsp freshly ground black pepper. The mixture will dry out with the spices, so cook for a minute, stirring all the time and then add the tomatoes and three-quarters of the coconut milk (save the rest for the rice). Bring to the boil, then reduce the heat to simmer until the potatoes are soft. Check the seasoning.
Step 3
To make the rice, put it in a medium saucepan with a lid and pour over the remaining coconut milk, adding water to cover it by about 2cm. With the lid on, bring to the boil (about 2-3 minutes), then turn down the heat and cook for 10-12 minutes until the rice is soft. Leave with the lid on to steam while you cook the fish.
Step 4
Season the monkfish. Bring the curry mixture to the boil before adding the fish to the pot. Simmer for 5 minutes, then turn off the heat and leave for a few minutes before serving sprinkled with coriander, with the coconut rice and the lime wedges on the side.
