Gordon's Great Escape - Southeast Asia

I might not like Gordon Ramsay much on a personal level but I do admire him as a chef and I love his books. His latest (Harper Collins $59.99) is the book spawned by the BBC TV series of the same name and has him in Vietnam, Cambodia, Malaysia and Thailand.

Below is one of the recipes from the book for you to try.
In introducing the recipe Gordon Ramsay says:
" What I particularly liked about this curry was that there were no chillies in it (because in Cambodia they don't like their food spicy); it is an example of where rustic charm shines through and the simple flavours of the spices speak for themselves. My version uses monkfish; I love it and the meaty flakes hold well against the spices in the curry. If you don't like monkfish, substitute with any other firm white fish."

KHMER MONKFISH AND VEGETABLE CURRY
SERVES 4

2 tsp curry powder
2 tsp paprika
2 star anise
salt and freshly ground black pepper
vegetable oil, for frying 500g monkfish, cubed
2 tbsp lemongrass paste
2 shallots, peeled and thinly sliced
1 carrot, peeled and diced
1 sweet potato, peeled and diced
4 kaffir lime leaves
500ml fish stock
200g green beans, cut into 3cm pieces
1 tsp palm sugar (or soft brown sugar)
2 tbsp fish sauce

GARNISH

handful of coriander leaves, roughly torn
4 lime wedges

 Mix together the curry powder, paprika, star anise and seasoning with 2 tablespoons of oil in a small bowl and set aside. Wash the monkfish in cold water and pat dry. Place in a bowl with the spice mixture, coat the monkfish all over and marinate for up to 30 minutes.

Place a medium-sized pan over a high heat, add some oil and carefully add the monkfish with the marinade and fry for a few minutes until cooked through. Carefully remove the monkfish and set aside.

Heat 2 tablespoons of oil in the pan, add the lemongrass paste and cook for 2–3 minutes until fragrant. Add the shallots, carrot, sweet potato and lime leaves. Cook for 3–4 minutes, coating them with the paste. Pour in the stock and simmer for 10 minutes until the carrot and potato are tender. Add all the remaining ingredients, including the monkfish, and simmer for 5 minutes, until all the ingredients are cooked through. Discard the star anise and lime leaves.

Divide the curry among four warmed bowls. Garnish with the coriander and lime wedges and serve with steamed jasmine rice.