1 lb monkfish or halibut fillet, skinned
and cubed
1 oz desiccated coconut
6 shallots
6 almonds, blanched
2 garlic cloves, peeled
1 inch fresh root ginger, sliced
2 blades of lemon grass, trimmed
2-3 tsp turmeric
3 tbsp oil
1 fresh red chili, deseeded and sliced
salt
coriander leaves, to garnish
Coconut milk:
10z desiccated coconut
750ml boiling water
Coconut cream:
10oz desiccated coconut
750ml boiling water
Method :
Make the coconut milk by placing
the desiccated coconut and boiling wter in a food processor and
process for 20 seconds.
Pour into a bowl and leave to
cool.
Strain the cooled coconut milk
into a clean bowl.
Repeat the process to make the
coconut cream, leaving the strained liquid to stand.
When the cream rises to the top of
the milk, skim it off - this is the coconut cream.
Sprinkle the fish with salt.
Place the coconut in a wok or
heavy-based frying pan and heat gently until it is golden and crisp.
Remove from the pan and pound
until oily, set aside.
Put the shallots, almonds, garlic,
ginger and 2.5 inches from the root end of the lemon grass
(reserving the remainder) in food processor and process to puree.
Add the turmeric.
Heat the oil in a preheated wok.
Add the pureed mixture and fry for
a 2-3 minutes.
Add the coconut milk and bring to
the boil, stirring constantly.
Stir in the fish, chili and the
remaining lemon grass.
Cook over a low heat for 5
minutes.
Stir in the pounded coconut and
cook for a further 5 minutes.
Remove the blades of lemon grass
and stir in coconut cream.