Ingredients

• 800g of monkfish fillet, cut into cubes
• 4 tomatoes, roughly chopped
• 1/2 tsp fenugreek seeds
• 1/2 tsp mustard seeds
• 2 curry leaves
• 1 inch piece ginger, cut into julienne
• 1 onion, finely sliced
• 1/2 tsp ground turmeric
• 1 tsp chilli powder
• 1 tsp ground cumin
• 200ml of water, hot
• 4 tsp ground coriander
• 100ml of coconut milk
• 1 1/3 handfuls of coriander leaves, chopped
• salt
• vegetable oil

Directions

1. Wash the monkfish cubes and leave to drain

2. 800g of monkfish fillet

3. 2

4. In a blender, pulse the tomatoes into a purée and set aside

5. 4 tomatoes

6. 3

7. In a thick bottomed pan over a medium heat, heat enough oil to coat the bottom of the pan, then throw in the mustard seeds

8. 1/2 tsp mustard seeds

9. 4

10. Once the seeds are crackling, add the fenugreek seeds followed by the curry leaves, ginger and sliced onions. Cook until the onions are golden, stirring occasionally

11. 5

12. Add the turmeric powder, sauté and add the puréed fresh tomatoes and hot water into the pan. Add the chilli, cumin and coriander powders

13. 1/2 tsp ground turmeric

14. 200ml of water

15. 1 tsp chilli powder

16. 1 tsp ground cumin

17. 4 tsp ground coriander

18. 6

19. Partially cover the pan and turn up the heat so that it starts to boil, leave for 20 minutes

20. 7

21. Turn down the heat, add the cubes of fish and allow to simmer for about 2 minutes. Stir the curry gently as it cooks, as the monkfish will cook quickly

22. 8

23. Add the coconut milk and salt to taste, and bring the curry back to the boil. Stir gently until combined and the fish is cooked, then remove from the heat. Sprinkle with chopped coriander, add salt to taste and serve immediately

24. 100ml of coconut milk

25. salt

26. 1 1/3 handfuls of coriander leaves

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