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1/2 pound - Cubed Monkfish
1/4 tsp. - Sea Salt
3 - Chopped Shallots
3 - Almonds
1 - Chopped Garlic
1 - Fresh Sliced Ginger
1 - Stalk Lemongrass
1 Teaspoon - Ground Turmeric
1-1/2 tbsp. - Coconut Oil
7 fl. oz. - Coconut Milk
1 - Seeded and Sliced, Fresh Red Chili Pepper
1/4 cup - Coconut Spread
Sea Salt and Pepper to taste
Fresh Chives as garnish
Spread out the pieces of fish in a shallow dish and sprinkle them with the Sea Salt.
Add the Shallots, Almonds, Garlic and Ginger to the food processor. Add the lower part of the bruised Lemongrass. Process to a paste.
Add the Turmeric to the mixture in the food processor and process briefly. Bruise the remaining lemon grass and set the stalk aside.
Heat the oil in a wok, add the onion mixture and cook for a few minutes without browning. Stir in the coconut milk and bring to boil stirring constantly to prevent curdling.
Add the cubes of fish to the wok along with most of the Sliced Fresh Chili Peppers and the bruised Lemon Grass Stalk. Cook for 3-4 minutes. Stir in the Coconut Spread and cook further for 2-3 minutes only. Do not overcook the fish. Taste the curry and adjust the seasoning as required.
Remove the Lemongrass. Transfer to a hot serving dish and sprinkle with the remaining Slices of Chili Peppers. Garnish with chopped and whole Chives and serve with rice of your choice.
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