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.
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 RU-vid, 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?
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!!!
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.
