This is a fantastic recuper, chef 🧑🍳 Made it tonight following- somewhat loosely- the instructions. Wow! Everyone at the table asked for seconds. Thank you!
Great recipe Tom, did it a few weeks ago & doing it again tonite for my 82 year old Mum who loves curry. Last time we had some left over sauce which I reduced slightly & blitzed then drizzled over a couple of seared scallops as a starter for some old friends, WOW, the sauce had had a few days to infuse & was just amazing. Cheers bud!
Absolutely superb Tom , got 2kg if monkfish today and was at a bit of a loss what to do ,, Anyway you came to the rescue and what a treat ,,, Fish and Coconut a match made in heaven my friend 😘😘😘
I got some nice fresh monkfish from my local fishmonger and can’t wait to try this tonight. I don't have any lime leaves so will use the zest of a lime.
Had this for dinner tonight, beauty of a fish curry. Not used lime leaves before, add a lovely flavour to the coconut. I took the seeds out of the chillies, this was just the right amount of heat for us. Can't believe I left the coriander out at the end, even though we have a large bunch on the counter, will remember next time.
I've made this a few times now and this really is a great home cook's recipe. Such a quick and fragrant sauce to make! I've swapped out the monkfish for king prawns a few times which work well too - monkfish can be a pain to get hold of sometimes. Hats off team a great one this.
Can’t wait to try this and also just got outdoor cooking! One thing I would say is..for those that might not know what heat to cook at what stage @cheftomkerridge you could mention it more, nothing worse than burning garlic!!!
For me with the coriander just dumped in it would be difficult to eat. I'd chops the stalks beforehand and fry with the onions then just add the leaves at the end. I'd also ditch the stock cube, there's no need for it. Apart from that this is a damn good curry!
#CookwithKerridge - Tom - thanks for making this available on TH-cam, it's an awesome recipe...we made the red lentil version straight after we saw you make it on TV in March(???) - in an homage to that red c63 i think I you had in one tv episode). A bit like @Dave Phillips we deviated on the protein front as my partner isn't a huge fish fan, so we made half with Norwegian Cod and the other with chicken, splitting the mix just after adding the coconut milk. We're considering getting a turkey variant next..with an offcut from the rolled/boned bird, but I'm thinking there's a risk of it being a little dry, maybe meat from another part of the bird?
This turned out well (recipe in the book is slightly different and has red lentils - I went with that one). I over salted because I have no idea how to season properly. So took a chance and squeezed the juice from half a lime and it worked. Kids weren’t overly keen but we liked it. Also we had to substitute cod loin as the supermarket didn’t have monkfish. Still turned out nice. Hope this helps someone out there.
Coconut milk sounded amazing but if one can not acquire it in the immediate but has every other ingredient what can substitution be? I have coconut sugar.
![[FULL EP.73] เปิดบ้าน 70 ล้าน "แป้ง Zbing" ยกมาทั้งญี่ปุ่น l เคหสถานบานปลาย l One Playground](http://i.ytimg.com/vi/YBnJhTt07Pg/mqdefault.jpg)
This is a fantastic recuper, chef 🧑🍳
Made it tonight following- somewhat loosely- the instructions. Wow! Everyone at the table asked for seconds. Thank you!
Great recipe Tom, did it a few weeks ago & doing it again tonite for my 82 year old Mum who loves curry. Last time we had some left over sauce which I reduced slightly & blitzed then drizzled over a couple of seared scallops as a starter for some old friends, WOW, the sauce had had a few days to infuse & was just amazing. Cheers bud!
Tom, this recipe is superb - thank you! Be encouraged that your brilliant videos are inspiring and helping lots of people!
Absolutely superb Tom , got 2kg if monkfish today and was at a bit of a loss what to do ,, Anyway you came to the rescue and what a treat ,,, Fish and Coconut a match made in heaven my friend 😘😘😘
I cooked this dish this evening. Delicious flavours. I will do it again. Absolutely gorgeous.
Absolutely delicious! Very simple, fresh and extremely tasty. Keep up the good work, Tom..
Made this last Saturday and will do it again this weekend, very nice recipe and so easy to make.
Quick , simple and delicious!
Tried it with chicken breast and chicken stock. Really good, give it a try as a change if you can’t get the monkfish
I got some nice fresh monkfish from my local fishmonger and can’t wait to try this tonight. I don't have any lime leaves so will use the zest of a lime.
Made this tonight and it was so nice. Thanks for a great recipe tom
Had this for dinner tonight, beauty of a fish curry. Not used lime leaves before, add a lovely flavour to the coconut. I took the seeds out of the chillies, this was just the right amount of heat for us. Can't believe I left the coriander out at the end, even though we have a large bunch on the counter, will remember next time.
👏🙌
I've made this a few times now and this really is a great home cook's recipe. Such a quick and fragrant sauce to make! I've swapped out the monkfish for king prawns a few times which work well too - monkfish can be a pain to get hold of sometimes. Hats off team a great one this.
Made this but used Cod Loin as I didn’t have any Monkfish. It was fabulous! So tasty! Will definitely be trying more recipes.
I’ve tried this twice with a few minor substitutes and it’s turned out delicious! Thanks for the excellent recipe!
Hi love to know what the minor changes are 👍
thanks Tom - made this a couple of times now - works really well
Mm it’s lovely! I found it on your website and cook it at least once a week! Thank you xx
I would saute the monkfish with a sprinkle of salt and paprika until slightly golden as the first step and keep them aside to be added at the end.
Well presented for home cooking thanks tom
OMG Tom! I haven't seen a picture of you in years, the loss of weight really helps you :D
Is it just me or will a monk fish never win a beauty contest !!
Can’t wait to try this and also just got outdoor cooking! One thing I would say is..for those that might not know what heat to cook at what stage @cheftomkerridge you could mention it more, nothing worse than burning garlic!!!
Best Curry Ever! xx
Lovely!
For me with the coriander just dumped in it would be difficult to eat. I'd chops the stalks beforehand and fry with the onions then just add the leaves at the end. I'd also ditch the stock cube, there's no need for it. Apart from that this is a damn good curry!
Followed your recipe recently, so good!
Glad you enjoyed it, mate!
#CookwithKerridge - Tom - thanks for making this available on TH-cam, it's an awesome recipe...we made the red lentil version straight after we saw you make it on TV in March(???) - in an homage to that red c63 i think I you had in one tv episode). A bit like @Dave Phillips we deviated on the protein front as my partner isn't a huge fish fan, so we made half with Norwegian Cod and the other with chicken, splitting the mix just after adding the coconut milk. We're considering getting a turkey variant next..with an offcut from the rolled/boned bird, but I'm thinking there's a risk of it being a little dry, maybe meat from another part of the bird?
Bet the chicken version was lush mate! If you just take the turkey breast meat and cook that slowly it should be lovely👍
Probably reduce the veg stock amount by half perhaps as prefer a thicker curry. Tastes good though and you can't beat monkfish, top draw 👍
That looks good. I'll do it, but is that a pinch of salt? Looks like loads.
Can I add lemon grass to this?
Just about to make this after seeing it in your Get Fit book. Should be a novel meal for Christmas Eve!
This turned out well (recipe in the book is slightly different and has red lentils - I went with that one). I over salted because I have no idea how to season properly. So took a chance and squeezed the juice from half a lime and it worked. Kids weren’t overly keen but we liked it. Also we had to substitute cod loin as the supermarket didn’t have monkfish. Still turned out nice. Hope this helps someone out there.
Not much on the coconut but can modify overall ñice rec😊😊
🤤
I Havnt got lime leaves but got limes would lime juice do the same trick ?
We use basa fillets, a lot cheaper than monkfish
Lime zest....
4:52
Coconut milk sounded amazing but if one can not acquire it in the immediate but has every other ingredient what can substitution be? I have coconut sugar.
You could use milk or cream in the recipe but I'd recommend grabbing a can of coconut milk if you can.
Pinch of salt :)
One day somehow I'll find this man's food prices personality and god forgive me look .appealing or even tolerable
too much sauce for too little fish
I think you need rice or a flat bread to mop it up
Rubbish!!