MONKFISH CURRY

MONKFISH CURRY

Pts per serving - 4
Pts per recipe - 15 1/2
Serves 4

Low fat cooking spray
2 medium onions, finely diced
900g skinless bonesless monkfish tail, cut into chunks
100ml 88% fat free coconut milk
225g fresh leaf spinach, washed and stalks removed
a bunch of fresh coriander, chopped

For the curry paste:
6 garlic cloves, peeled
6cm piece fresh root ginger, peeled
1 medium red chilli, de-seeded
zest 2 limes
1tsp ground star anise
1 tsp fennel seeds
salt & freshly ground black pepper

Put all the ingredients for the curry paste into a food processor and blend to a fine paste. Alternatively pulverise in a pestle & mortar until a paste. Heat a frying pan and spray with the low fat cooking spray, add the onions and fry for 2 mins, then add the fish and fry, stirring, for 2 mins until sealed and white all over.
Add the curry paste and stir to cover all the fish. Add the coconut and skimmed milk and bring to a rapid simmer. Add the spinach and cook for 5 mins, but do not boil, until the fish is just cooked through. Check the seasoning then sprinkle over the chopped coriander and serve.