Monkfish Curry Recipe

Ingredients

• 1 onion, peeled and roughly chopped
• 4 garlic cloves
• 65g fresh coconut pieces
• 1 red chilli, seeds removed
• 1tsp black peppercorns
• 1tbsp oil
• 1tsp black mustard seeds
• large handful fresh curry leaves
• 1tsp turmeric powder
• 1 tomato, deseeded
• 200ml fish or vegetable stock
• 250ml reduced-fat coconut milk
• 320g monkfish, cut into chunks
• good squeeze lime juice

Method

1. In a blender, whiz the onion, garlic, coconut, chilli and pepper; set aside.

2. Heat the oil in a wide, heavy-based saucepan. Add the mustard seeds; once they start to pop, add the curry leaves, cook for 30 seconds then add the onion paste. Turn down the heat slightly and cook for 5 minutes, then add the tumeric, tomato, stock and coconut milk.

3. Simmer gently for 10 minutes. Add the fish, cook for 10 minutes. Season and add a squeeze of lime.

4. To make a side of stir-fried white cabbage, soak 400g shredded white cabbage with a pinch of salt in cold water for 10 minutes; drain. Heat 2tbsp oil in a frying pan and add 1/2 tsp mustard seeds. When they pop, add 12 curry leaves, 1cm piece finely grated fresh root ginger and the cabbage. Season with salt and pepper. Cook for 8 minutes, stirring frequently.