New Forest Living Jul - Aug 2023
The summer is here - with bountiful produce, longer days and uplifting sunshine! We've echoed that with this edition, with lots of home, garden and foodie inspiration. Plus, check out our bumper competition guide, with garden goodies, skincare sets and hotel stays to be won!
The summer is here - with bountiful produce, longer days and uplifting sunshine! We've echoed that with this edition, with lots of home, garden and foodie inspiration. Plus, check out our bumper competition guide, with garden goodies, skincare sets and hotel stays to be won!
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MONKFISH<br />
RICE & CURRY<br />
BY JACK STEIN<br />
Jack Stein’s World On A Plate<br />
(Bloomsbury and Absolute Press)<br />
SERVES 4<br />
INGREDIENTS<br />
50ml vegetable oil<br />
4 onions<br />
12 curry leaves<br />
6 garlic cloves, finely chopped<br />
5cm ginger, finely chopped<br />
8 vine-ripened tomatoes, sliced<br />
400ml coconut milk<br />
600g monkfish cut into 4 fillets, trimmed<br />
1 tablespoon salt<br />
2 green chillies, sliced<br />
FOR THE SRI LANKAN CURRY<br />
POWDER<br />
2 tablespoons basmati rice<br />
4 tablespoons coriander seeds<br />
3 tablespoons cumin seeds<br />
2 tablespoons black peppercorns<br />
2 tablespoons chilli flakes<br />
1 teaspoon fenugreek seeds<br />
1 tablespoon black mustard seeds<br />
2 teaspoons cloves<br />
1 heaped teaspoon cardamom seeds<br />
(from the pods)<br />
1 heaped teaspoon fennel seeds<br />
1 teaspoon turmeric<br />
TO SERVE<br />
Boiled basmati rice<br />
Deep-fried poppadom triangles<br />
METHOD<br />
To make the curry powder, place the<br />
rice in a dry pan and roast until brown.<br />
Then add the spices and cook together<br />
until fragrant. Place in a blender and<br />
mix. Store in an airtight container until<br />
needed; it will keep for 1 month.<br />
For the curry base, warm half of the<br />
vegetable oil in a large, wide pan and<br />
add the onions and 6 of the curry<br />
leaves; cook until lightly coloured (8<br />
minutes). Then add the garlic and<br />
ginger and cook for another 3 minutes.<br />
Move this onion mixture to one side of<br />
the pan and place 2–3 teaspoons of the<br />
roasted curry powder in the space left.<br />
Cook the spices for 1 minute then add<br />
the tomatoes and stir together.<br />
Cook the mixture for a further 20<br />
minutes. (Meanwhile boil the rice, then<br />
cover to keep warm.)<br />
If the curry starts to dry, add a little<br />
water. You want the tomatoes to break<br />
down and release their juice. Now<br />
add the coconut milk and cook until<br />
reduced and thick. Keep the curry<br />
warm over a low heat while you cook<br />
the fish.<br />
Season the monkfish fillets with the<br />
salt and cook in a frying pan in the<br />
remaining vegetable oil until nicely<br />
browned; you want to cook it under the<br />
temperature where you want it to finish<br />
– say 45ºC. Take the fillets out of the<br />
pan, slice thickly and leave to rest.<br />
Warm up the curry base and add the<br />
monkfish slices to the pan. Cook for<br />
1–2 minutes until the fish reaches 55ºC.<br />
Remove from the heat. Add the raw<br />
sliced chilli and remaining fresh curry<br />
leaves. Serve with the basmati rice and<br />
deep-fried poppadom triangles.<br />
Jack Stein’s World On A Plate<br />
(Bloomsbury and Absolute Press)<br />
www.minervamagazines.co.uk | 27
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