Wash the monkfish cubes and leave to drain.
In a blender, pulse the tomatoes into a purée and set aside.
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. 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.
Add the turmeric powder, sauté and add the puréed fresh tomatoes and 200ml of hot water into the pan. Add the chilli, cumin and coriander powders.
Partially cover the pan and turn up the heat so that it starts to boil, leave for 20 minutes.
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.
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.
- 800g monkfish fillet, cut into cubes
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 2 curry leaves
- 1 piece fresh ginger, 1 inch thick, cut into julienne
- 1 onion, finely sliced
- 4 tomatoes, finely chopped
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 4 tsp ground coriander
- 100ml coconut milk
- ½ handful coriander leaves, chopped
- 1 tsp chilli powder
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Recipe kindly provided by Great British Chefs
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