This delicious and creamy Monkfish Curry recipe is taken from my new book Eat Right, Balance Hormones which helps you uncover the root cause of hormonal imbalances and shows how you can adjust your diet in order to achieve a better balance.
Ingredients
Serves 2
Curry Paste
- 1 tsp Cumin seeds
- 1 Lemongrass stalk, tough outer layer removed then roughly chopped
- 2 Limes, juiced
- 4 Green chillies
- 3 Garlic cloves, peeled and roughly chopped
- Thumb sized piece of ginger, peeled and roughly chopped
- 3 Dried lime leaves
- 1 tbsp Fish sauce
- 15g Fresh coriander
- 3 tbsp Coconut oil
Monkfish Curry
- 300g Monkfish (or other firm white fish), diced into bitesize pieces
- ½ tsp Turmeric
- 1 tbsp Coconut oil
- 5 tbsp Curry paste
- 2 Cloves garlic, minced
- 1 tsp Fresh ginger, grated
- 400ml Coconut milk
- 150ml Fish stock
- 100g Mange tout
- 100g Tenderstem broccoli, larger stalks halved lengthwise
- Handful Thai basil, roughly chopped
- ½ Lime, cut into wedges (to serve)
Method
- Begin by making the curry paste. Toast the cumin seeds in a dry frying pan for 1-2 minutes or until fragrant then tip into a blender with the rest of the ingredients. Blend until smooth.
- Sprinkle the fish with the turmeric and a large pinch of salt, toss to coat then set aside.
- Heat the oil in a deep frying pan or casserole dish over a low heat then add the curry paste, garlic and ginger. Fry for 2-3 minutes, stirring frequently.
- Pour in the coconut milk and fish stock. Turn up the heat to bring to the boil then turn down to a simmer and cook for 15 minutes.
- Add the mange tout, broccoli and fish to the sauce and simmer for 4-5 minutes or until the vegetable are tender and the fish is cooked through.
- Stir through the thai basil, reserving a few leaves for garnish and serve with lime wedges on the side.
Tip: Extra curry paste can be frozen in ice cube trays for later use.
Monkfish is a nutritious choice for women in perimenopause. It’s a lean source of high-quality protein, essential for maintaining muscle mass, which is particularly important as muscle mass can decrease with age and hormonal changes during perimenopause. Monkfish is also rich in selenium and B vitamins, nutrients that support thyroid health and energy metabolism, both of which can be affected during perimenopause. Its low fat content makes it an excellent option for heart health, aligning with the need to manage cardiovascular risks that can increase during this life stage
