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Curried nile perch

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

Curried nile perch

Method

1. Heat the oil in a frying pan over a medium heat and gently fry the onion and garlic until soft. Add the lemon grass, ginger and chillies.

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.

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Serves: 3

Prep: 20 min
Cook: 15 min

Ingredients
3 tbsp Olive oil
1 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)