Fish and Butter Bean Curry

A couple of weeks ago we were lucky enough to stay in an amazing apartment in Tenby, Wales. With a fully kitted out kitchen and a view out to sea, it seemed like the perfect place to create a new fish curry.

For our curry I chose some fresh monkfish, which is expensive but great to have as a treat. However, because the fish is cooked separately to the sauce you could really choose any fish you like. I’d suggest buying fish with its skin on, so you can crisp it up, adding some additional texture to the dish.

If you wanted to add even more flavour to the sauce, add the shells and heads from the prawns whilst it’s cooking. While you’re there, cut a slit down the back of the prawns, as this makes them curl up when cooking!

Serves 2

• 1 large onion, chopped
• 6 cloves garlic, crushed
• 2 inch piece ginger, grated
• 1/2 tsp turmeric
• 2 tsp coriander seeds
• 1 tsp cumin
• 2 tsp paprika
• 1 red chilli, chopped
• 3 tomatoes, chopped
• 1 tin coconut milk (full fat)
• 1 tin butter beans
• 2 portions of fish
• 2 handfuls prawns
• Coriander
• Lime
• Salt and pepper
• Oil

Pour a little oil in a large sauce pan and fry the onion until golden, then add the garlic and ginger. After a few minutes add the spices and chilli and fry for a few minutes longer, scraping the bottom of the pan.

Add the tomatoes and pour in the coconut milk. Fill the empty can with water and add that too. Bring to the boil and simmer for 1½ – 2hrs, or until the sauce has reduced by two thirds.

Strain through a sieve into a smaller saucepan, taste and season with salt and pepper. Reduce for a further 15-30 minutes, until you’re left with a thick sauce. Strain and add the butter beans, put a lid on the pan and keep warm over a very low heat.

Pan fry or griddle the fish and prawns. Serve with the sauce and garnish with a squeeze of lime and chopped coriander.