- Heat a large frying pan until hot, then add Shemin’s Seafood Curry Paste with 2 tsps of water, fry gently and stir continuously for 1/2 min.
- Add the coconut milk and bring to the boil. Add the monkfish then reduce and simmer for 5-6 minutes until the monkfish is cooked (it will be firm to the touch and opaque).
- Add the coriander, grated lime zest and mango to the monkfish, and season to taste.
- Cook over a low heat for a further minute. Spoon into a large serving dish and sprinkle with lime juice and coriander leaves.
- Serve with boiled rice.
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