
Mike Robinson
from
Safari Chef with Mike Robinson
No need to venture down the Nile to enjoy this lip-smacking recipe from Mike Robinson simply substitute monkfish
No need to venture down the Nile to enjoy this lip-smacking recipe from Mike Robinson simply substitute monkfish
Curried nile perch
Method
2. Stir in the fish stock, lime juice, coconut milk, coconut flesh, coriander, parsley and papaya.
3. Add the fish and simmer for 5-10 minutes, until the fish is cooked though. Serve immediately.
Prep:
20 min
Cook: 15 min
Cook: 15 min
Ingredients
3 tbsp Olive oil1 large onion, finely chopped
1 stalk of Lemon grass, finely chopped
3 cm fresh ginger root, finely chopped
3 red chillies, finely chopped
200ml fish stock
juice of 3 limes
200ml coconut milk
flesh of ½ Coconut, finely chopped
bunch of Coriander
bunch of Parsley
½ papaya, coarsely chopped
2 large fillets of firm fish cut into 4cm cubes (monkfish would be ideal)
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