1-1/2 lb. monkfish tail, skinned and cubed 2 Tbsp. butter 1 onion, chopped 1 clove garlic, crushed 2 tsp. curry paste 5 oz. vegetable stock 4 oz. creamed coconut salt and black pepper 1 kiwi fruit, peeled and diced 1 paw paw or mango, peeled and diced 1 banana, peeled and sliced desiccated coconut, to garnish
What to do:
1. Melt the butter and add the onion, garlic and curry paste and cook for 3-4 min. 2. Add the stock, creamed coconut and seasoning, bring to the boil and simmer for 2 min. 3. Add the fish, cover and cook for 7 min. Add the fruit and cook for 3 min. 4. Sprinkle with the desiccated coconut and serve with Naan bread.
* Dried coconut can be substituted for the desiccated coconut.
* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org "From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
