Monkfish jalfrezi and spiced coconut kale recipe
 Spice fans will love this richly flavoured fish curry, served with aromatic Asian-style greens alongside. 1 tbsp ground cumin1 tbsp ground coriander 1 tbsp ground turmeric 1 tbsp garam masala1 monkfish tail, on the bone 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp ground turmeric 1 tbsp garam masala 1 monkfish tail, on the bone 30g/1oz ghee 2 onions, cut into small wedges 6 garlic cloves, sliced 3 small green chillies, chopped 2 large green chillies, chopped 1 tbsp crushed fresh root ginger 2 tsp ground turmeric 2 tsp garam masala ½ tbsp ground coriander ½ tbsp ground cumin 1 green pepper, chopped 6 ripe tomatoes, chopped 3 tbsp strained Greek-style yoghurt 1 tsp palm sugar2 tbsp chopped fresh coriander, to serve 30g/1oz ghee 2 onions, cut into small wedges 6 garlic cloves, sliced 3 small green chillies, chopped 2 large green chillies, chopped 1 tbsp crushed fresh root ginger 2 tsp ground turmeric 2 tsp garam masala ½ tbsp ground coriander ½ tbsp ground cumin 1 green pepper, chopped 6 ripe tomatoes, chopped 3 tbsp strained Greek-style yoghurt 1 tsp palm sugar 2 tbsp chopped fresh coriander, to serve 1 red onion, sliced1 green chilli, chopped2 tsp black mustard seeds 100g/3½oz fresh coconut, grated 20 fresh curry leaves ½ tsp ground turmeric2 tbsp vegetable oil2 garlic cloves, sliced1 tsp grated fresh root ginger150g/5½oz kale, stalks removed, shredded1 lime, to squeeze 1 red onion, sliced 1 green chilli, chopped 2 tsp black mustard seeds 100g/3½oz fresh coconut, grated 20 fresh curry leaves ½ tsp ground turmeric 2 tbsp vegetable oil 2 garlic cloves, sliced 1 tsp grated fresh root ginger 150g/5½oz kale, stalks removed, shredded 1 lime, to squeeze Method To make the monkfish, rub the cumin, coriander, turmeric and garam masala over the monkfish tail, then cover and marinate in the fridge overnight.The next day, to make the jalfrezi, add the ghee to a pan and fry all sides of the whole monkfish tail and set aside. Fry the onion and garlic in the same pan for 10 minutes. Add the chilli, ginger and spices. Cook with 150ml/5fl oz water, then add the peppers and tomatoes. Cook for around 8–10 minutes.Stir in the yoghurt and add 250ml/9fl oz of water (or chicken stock, if you prefer), then bring to a simmer and add the monkfish tail. Gently cook for around 10 minutes over a low heat, without boiling.Meanwhile, to make the spiced coconut kale, add the onion, chilli, mustard seeds, coconut, curry leaves and turmeric to a food processor and blend to form a paste.Fry the paste in the oil for a few minutes before adding the kale. Cook this for 5 minutes to soften then squeeze over the lime.Once the jalfrezi is cooked, remove the monkfish tail and slice either through the bone, or remove the fillets. Serve with the spiced coconut kale and rice, if you like. To make the monkfish, rub the cumin, coriander, turmeric and garam masala over the monkfish tail, then cover and marinate in the fridge overnight. To make the monkfish, rub the cumin, coriander, turmeric and garam masala over the monkfish tail, then cover and marinate in the fridge overnight. The next day, to make the jalfrezi, add the ghee to a pan and fry all sides of the whole monkfish tail and set aside. The next day, to make the jalfrezi, add the ghee to a pan and fry all sides of the whole monkfish tail and set aside. Fry the onion and garlic in the same pan for 10 minutes. Fry the onion and garlic in the same pan for 10 minutes. Add the chilli, ginger and spices. Cook with 150ml/5fl oz water, then add the peppers and tomatoes. Cook for around 8–10 minutes. Add the chilli, ginger and spices. Cook with 150ml/5fl oz water, then add the peppers and tomatoes. Cook for around 8–10 minutes. Stir in the yoghurt and add 250ml/9fl oz of water (or chicken stock, if you prefer), then bring to a simmer and add the monkfish tail. Gently cook for around 10 minutes over a low heat, without boiling. Stir in the yoghurt and add 250ml/9fl oz of water (or chicken stock, if you prefer), then bring to a simmer and add the monkfish tail. Gently cook for around 10 minutes over a low heat, without boiling. Meanwhile, to make the spiced coconut kale, add the onion, chilli, mustard seeds, coconut, curry leaves and turmeric to a food processor and blend to form a paste. Meanwhile, to make the spiced coconut kale, add the onion, chilli, mustard seeds, coconut, curry leaves and turmeric to a food processor and blend to form a paste. Fry the paste in the oil for a few minutes before adding the kale. Cook this for 5 minutes to soften then squeeze over the lime. Fry the paste in the oil for a few minutes before adding the kale. Cook this for 5 minutes to soften then squeeze over the lime. Once the jalfrezi is cooked, remove the monkfish tail and slice either through the bone, or remove the fillets. Serve with the spiced coconut kale and rice, if you like. Once the jalfrezi is cooked, remove the monkfish tail and slice either through the bone, or remove the fillets. Serve with the spiced coconut kale and rice, if you like.