Monkfish curry recipe
 Spice up your life with this wonderful fish supper which marinates monkfish tail in a flavourful rub. The monkfish is served with a rich coconut sauce and spicy vegetables. 2 tsp mild red chilli powder1 tsp ground turmeric½ tbsp ginger and garlic paste1 tbsp Kasundi mustard sauce or wholegrain mustard1 tsp finely chopped green chilli1 tsp chickpea flour 1 tbsp lemon juice1 tbsp rapeseed oil, plus extra for basting if needed 2 tsp mild red chilli powder 1 tsp ground turmeric ½ tbsp ginger and garlic paste 1 tbsp Kasundi mustard sauce or wholegrain mustard 1 tsp finely chopped green chilli 1 tsp chickpea flour 1 tbsp lemon juice 1 tbsp rapeseed oil, plus extra for basting if needed 2 x 250g/9oz pieces monkfish tails, trimmed½ lemon, juice only 2 x 250g/9oz pieces monkfish tails, trimmed ½ lemon, juice only 3 tbsp rapeseed oil1 black cardamom pod2 green cardamom pods1 bay leaf1 green chilli, split3 onions, roughly chopped, fried in vegetable oil and blended into a paste 1 tsp ginger and garlic paste1 tbsp Kasundi mustard sauce or wholegrain mustard2 tsp ground coriander½ tsp red chilli powder 100ml/3½fl oz fish stock 200ml/7fl oz coconut milk¼ tsp green cardamom powdersalt 3 tbsp rapeseed oil 1 black cardamom pod 2 green cardamom pods 1 bay leaf 1 green chilli, split 3 onions, roughly chopped, fried in vegetable oil and blended into a paste 1 tsp ginger and garlic paste 1 tbsp Kasundi mustard sauce or wholegrain mustard 2 tsp ground coriander ½ tsp red chilli powder 100ml/3½fl oz fish stock 200ml/7fl oz coconut milk ¼ tsp green cardamom powder salt 1 tbsp rapeseed oil½ tsp mustard seeds½ tsp cumin seeds10g fresh root ginger, peeled and julienned10g fresh root turmeric, peeled and julienned1 green chilli, finely chopped50g/1¾oz green beans, trimmed and blanched100g/3½oz mixed fresh wild mushrooms1 tsp medium curry powdersmall pinch ground timut pepper or ground Sichuan peppercornssalt 1 tbsp rapeseed oil ½ tsp mustard seeds ½ tsp cumin seeds 10g fresh root ginger, peeled and julienned 10g fresh root turmeric, peeled and julienned 1 green chilli, finely chopped 50g/1¾oz green beans, trimmed and blanched 100g/3½oz mixed fresh wild mushrooms 1 tsp medium curry powder small pinch ground timut pepper or ground Sichuan peppercorns salt handful samphire, sautéed finely chopped pickled silverskin onionsedible flowers handful samphire, sautéed finely chopped pickled silverskin onions edible flowers Method To make the monkfish curry, place all the ingredients for the marinade in a small bowl and mix to combine. Rub all over the monkfish. Leave to marinate for 30 minutes in the fridge.Preheat the oven to 220C/200C Fan/Gas 7. Place the fish in a roasting tin and roast for 12–15 minutes. Baste the fish midway through cooking with the juices in the tin or use some extra oil for basting. Remove from the oven and drizzle with the lemon juice.Meanwhile, to make the malai kory sauce, heat the oil in a saucepan and add the cardamom pods, bay leaf and green chilli. Add the onion paste and fry for 2 minutes. Add the ginger and garlic paste and fry for another 2–3 minutes until the paste turns light brown in colour. Add the mustard, coriander and chilli powder. Add half of the fish stock and then add the coconut milk. Season with salt to taste. Bring to the boil and adjust the consistency of the sauce by simmering down or adding more of the fish stock as preferred. Stir in the cardamom powder. Strain the sauce and keep warm. To make the mushrooms and beans, heat the oil in a frying pan and fry the mustard and cumin seeds for 1 minute. Add the ginger, turmeric, green chilli, beans and mushrooms and sauté for 2–3 minutes. Add the curry powder, timut pepper and season with salt to taste.Ladle the sauce onto two large plates and place the mushrooms and beans in the centre. Top with the fish and garnish with samphire, onions and edible flowers. Serve immediately. To make the monkfish curry, place all the ingredients for the marinade in a small bowl and mix to combine. Rub all over the monkfish. Leave to marinate for 30 minutes in the fridge. To make the monkfish curry, place all the ingredients for the marinade in a small bowl and mix to combine. Rub all over the monkfish. Leave to marinate for 30 minutes in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Place the fish in a roasting tin and roast for 12–15 minutes. Baste the fish midway through cooking with the juices in the tin or use some extra oil for basting. Remove from the oven and drizzle with the lemon juice. Preheat the oven to 220C/200C Fan/Gas 7. Place the fish in a roasting tin and roast for 12–15 minutes. Baste the fish midway through cooking with the juices in the tin or use some extra oil for basting. Remove from the oven and drizzle with the lemon juice. Meanwhile, to make the malai kory sauce, heat the oil in a saucepan and add the cardamom pods, bay leaf and green chilli. Add the onion paste and fry for 2 minutes. Add the ginger and garlic paste and fry for another 2–3 minutes until the paste turns light brown in colour. Add the mustard, coriander and chilli powder. Add half of the fish stock and then add the coconut milk. Season with salt to taste. Bring to the boil and adjust the consistency of the sauce by simmering down or adding more of the fish stock as preferred. Stir in the cardamom powder. Strain the sauce and keep warm. Meanwhile, to make the malai kory sauce, heat the oil in a saucepan and add the cardamom pods, bay leaf and green chilli. Add the onion paste and fry for 2 minutes. Add the ginger and garlic paste and fry for another 2–3 minutes until the paste turns light brown in colour. Add the mustard, coriander and chilli powder. Add half of the fish stock and then add the coconut milk. Season with salt to taste. Bring to the boil and adjust the consistency of the sauce by simmering down or adding more of the fish stock as preferred. Stir in the cardamom powder. Strain the sauce and keep warm. To make the mushrooms and beans, heat the oil in a frying pan and fry the mustard and cumin seeds for 1 minute. Add the ginger, turmeric, green chilli, beans and mushrooms and sauté for 2–3 minutes. Add the curry powder, timut pepper and season with salt to taste. To make the mushrooms and beans, heat the oil in a frying pan and fry the mustard and cumin seeds for 1 minute. Add the ginger, turmeric, green chilli, beans and mushrooms and sauté for 2–3 minutes. Add the curry powder, timut pepper and season with salt to taste. Ladle the sauce onto two large plates and place the mushrooms and beans in the centre. Top with the fish and garnish with samphire, onions and edible flowers. Serve immediately. Ladle the sauce onto two large plates and place the mushrooms and beans in the centre. Top with the fish and garnish with samphire, onions and edible flowers. Serve immediately.