- 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
In a blender, whiz the onion, garlic, coconut, chilli and pepper; set aside.
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.
Simmer gently for 10 minutes. Add the fish, cook for 10 minutes. Season and add a squeeze of lime.
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.