Monkfish curry with lemongrass and lime leaf recipe
 In this dish, the delicate flavour of monkfish is wonderfully spiced with lemongrass and lime. 2 tbsp vegetable oil6 shallots (preferably Thai) peeled, finely sliced3 garlic cloves, peeled, crushed to a paste with a little salt40g/1½oz ginger, peeled, finely grated4 lemongrass stalks, tender part only, finely chopped6 lime leaves, shredded2-3 green chillies, seeded and finely chopped, to taste600ml/1pt coconut milk4 tbsp chopped fresh coriander600g/1lb 5oz monkfish tails, cut into large chunks200g/7oz tinned water chestnuts, drained2 tbsp Thai fish sauce1 lime, juice only4 tbsp Thai basil leaves (available from Asian grocers), torn, to serve 2 tbsp vegetable oil 6 shallots (preferably Thai) peeled, finely sliced 3 garlic cloves, peeled, crushed to a paste with a little salt 40g/1½oz ginger, peeled, finely grated 4 lemongrass stalks, tender part only, finely chopped 6 lime leaves, shredded 2-3 green chillies, seeded and finely chopped, to taste 600ml/1pt coconut milk 4 tbsp chopped fresh coriander 600g/1lb 5oz monkfish tails, cut into large chunks 200g/7oz tinned water chestnuts, drained 2 tbsp Thai fish sauce 1 lime, juice only 4 tbsp Thai basil leaves (available from Asian grocers), torn, to serve 250g/9oz Thai jasmine rice500ml/17½fl oz water1 lemongrass stalk, bruised 250g/9oz Thai jasmine rice 500ml/17½fl oz water 1 lemongrass stalk, bruised Method For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly.Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice.Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes. To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves. For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly. For the monkfish curry, heat the oil in a large wok until smoking and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chillies for 2-3 minutes. Stir in the coconut milk and continue to cook for 3-4 minutes, or until the volume of the liquid has reduced slightly. Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice. Add the coriander, monkfish and water chestnuts and continue to cook for 3-4 minutes, or until the fish is cooked through. Stir in the fish sauce and lime juice. Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes. Meanwhile, for the Thai jasmine rice, place the rice and lemongrass stalk into a saucepan, cover with the water and simmer gently for 12-15 minutes, or until the rice has absorbed all of the water and is tender. Remove the pan from the heat and set aside for 5 minutes. To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves. To serve, spoon some of the Thai jasmine rice onto each of 4 serving plates. Spoon some monkfish curry on top and sprinkle over the Thai basil leaves.