Punjabi monkfish curry recipe
 Thick-cut monkfish cooked low and slow in a rich tomato-based curry sauce. A lighter curry that still feels like a luxury. This recipe is based on the Punjabi Monkfish served at SABZI in Edinburgh. It has been adapted to make it easier to cook in a domestic kitchen. 2 tbsp garlic and ginger paste 1 tsp mild chilli powder 2 tsp turmeric1 tsp sea salt ½ lemon, juice only600g/1lb 5oz monkfish fillets, chopped into large chunks 2 tbsp garlic and ginger paste 1 tsp mild chilli powder 2 tsp turmeric 1 tsp sea salt ½ lemon, juice only 600g/1lb 5oz monkfish fillets, chopped into large chunks 2 tbsp rapeseed oil 1½ tsp ajwain seeds (lovage seeds) 2 large onions, finely chopped1 green chilli, finely chopped (seeds removed, optional) 1 tbsp garam masala 2 heaped tbsp ginger and garlic paste 2 tsp tomato purée 400g tin chopped tomatoes salt 2 tbsp rapeseed oil 1½ tsp ajwain seeds (lovage seeds) 2 large onions, finely chopped 1 green chilli, finely chopped (seeds removed, optional) 1 tbsp garam masala 2 heaped tbsp ginger and garlic paste 2 tsp tomato purée 400g tin chopped tomatoes salt freshly chopped corianderfreshly cooked basmati rice freshly chopped coriander freshly cooked basmati rice Method To make the marinade, place the garlic and ginger paste, chilli powder, turmeric, salt and lemon juice into a bowl. Mix together, then add the monkfish chunks. Toss together to coat and set aside to marinate for 30 minutes, or longer if time allows. To make the sauce, heat 1½ tablespoons of the oil in a large non-stick sauté pan. Add the ajwain seeds, followed by the marinated monkfish and cook for a few minutes until lightly coloured. Remove from the pan, transfer to a plate and set aside.Add a drizzle more oil to the pan and add the chopped onions. Cook over a medium heat for around 10 minutes, stirring frequently until softened. Add the green chilli and garam masala and cook for a further couple of minutes, then stir in the ginger and garlic paste. Continue to cook for a couple more minutes, season well with salt.Stir in the tomato purée and cook for a minute, stirring, then add the tinned tomatoes and 150ml/5fl oz water. Cook the sauce over a medium heat for 10–15 minutes. Check the seasoning, adding a little salt if needed.Return the fish to the pan and cook for 3–4 minutes until cooked through. Check the seasoning and serve garnished with chopped coriander and rice. To make the marinade, place the garlic and ginger paste, chilli powder, turmeric, salt and lemon juice into a bowl. Mix together, then add the monkfish chunks. Toss together to coat and set aside to marinate for 30 minutes, or longer if time allows. To make the marinade, place the garlic and ginger paste, chilli powder, turmeric, salt and lemon juice into a bowl. Mix together, then add the monkfish chunks. Toss together to coat and set aside to marinate for 30 minutes, or longer if time allows. To make the sauce, heat 1½ tablespoons of the oil in a large non-stick sauté pan. Add the ajwain seeds, followed by the marinated monkfish and cook for a few minutes until lightly coloured. Remove from the pan, transfer to a plate and set aside. To make the sauce, heat 1½ tablespoons of the oil in a large non-stick sauté pan. Add the ajwain seeds, followed by the marinated monkfish and cook for a few minutes until lightly coloured. Remove from the pan, transfer to a plate and set aside. Add a drizzle more oil to the pan and add the chopped onions. Cook over a medium heat for around 10 minutes, stirring frequently until softened. Add the green chilli and garam masala and cook for a further couple of minutes, then stir in the ginger and garlic paste. Continue to cook for a couple more minutes, season well with salt. Add a drizzle more oil to the pan and add the chopped onions. Cook over a medium heat for around 10 minutes, stirring frequently until softened. Add the green chilli and garam masala and cook for a further couple of minutes, then stir in the ginger and garlic paste. Continue to cook for a couple more minutes, season well with salt. Stir in the tomato purée and cook for a minute, stirring, then add the tinned tomatoes and 150ml/5fl oz water. Cook the sauce over a medium heat for 10–15 minutes. Check the seasoning, adding a little salt if needed. Stir in the tomato purée and cook for a minute, stirring, then add the tinned tomatoes and 150ml/5fl oz water. Cook the sauce over a medium heat for 10–15 minutes. Check the seasoning, adding a little salt if needed. Return the fish to the pan and cook for 3–4 minutes until cooked through. Check the seasoning and serve garnished with chopped coriander and rice. Return the fish to the pan and cook for 3–4 minutes until cooked through. Check the seasoning and serve garnished with chopped coriander and rice.