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Asparagus and Sweetheart Cabbage Thoran with Coconut Monkfish

Asparagus and Sweetheart Cabbage Thoran with Coconut Monkfish

By OcadoLifePublished on 21 March 2022Taking inspiration from South Indian cooking, recipe developer and private chef Sonali Shah’s Asparagus and Sweetheart Cabbage Thoran with Coconut Monkfish uses asafoetida for an authentic taste. A fragrant spice, it has slightly bitter notes of onion and garlic, and it’s a great way of adding fast flavour when when sautéing veg, meat or lentils. Serve this light dish as it is, or try with Sonali’s Spiced Baby Potatoes with Yoghurt and Chutneys.
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Time and servings

40 minsTotal time
4Servings
40 minsCooking time

Ingredients

  • 2 tbsp of vegetable oil
  • 2 tsp of black mustard seeds
  • 15 dried curry leaves
  • 15 g of ginger, chopped into matchsticks
  • 1 tsp of asafoetida
  • 0.5 tsp of ground turmeric
  • 50 g of desiccated coconut
  • 1 sweetheart cabbage, trimmed and finely shredded
  • 250 g of asparagus, woody ends discarded, cut into bite-sized pieces
  • 1 lime, juiced
  • 1 red onion, finely sliced
  • 2 garlic cloves, crushed or grated
  • 1 tbsp of roasted malabar masala
  • 2 tbsp of tomato paste
  • 200 ml of coconut cream
  • 250 g of monkfish

Method

  • Step 1

    For the thoran, heat 1 tbsp oil in a wide-based pan over a medium heat. Add the mustard seeds and curry leaves and cook for 1 min. Add the ginger and spices; cook for 1 min. Add the coconut; cook, stirring, for 2 mins.

  • Step 2

    Stir in the cabbage with a splash of water, cover and cook for a few mins until starting to wilt. Add the asparagus with a good pinch of salt and cook for 8-10 mins, stirring, until cooked but still a little crunchy. Stir in the lime juice. Keep warm, to one side.

  • Step 3

    For the monkfish, heat 1 tbsp oil in a large, lidded non-stick pan over a medium heat. Add the onion, garlic and a pinch of salt and fry for 5-10 mins, until softened, then stir in the malabar masala for 30 secs. Add the tomato paste, cook for 30 secs, then add the coconut cream and 100ml boiling water. Bring to simmer, then add the monkfish and cover with the lid. Cook for 5-6 mins each side, basting often. Serve with the thoran.