Name: Monkfish Rice & Curry
Total time: 1 h
Yield: 4
Ingredients: 50ml/2fl oz vegetable oil; 4 onions, peeled and chopped; 12 curry leaves; 6 cloves garlic, peeled and finely chopped; 5cm/2in piece of fresh ginger, finely chopped; 8 vine-ripened tomatoes, sliced; 1 x 400ml tin coconut milk; 600g/1lb 5oz monkfish, cut into 4 fillets, trimmed; 1 tbsp salt; 2 green chillies, sliced For the Sri Lankan curry powder; 2 tbsp basmati rice; 4 tbsp coriander seeds; 3 tbsp cumin seeds; 2 tbsp black peppercorns; 2 tbsp chilli flakes; 1 tsp fenugreek seeds; 1 tbsp black mustard seeds; 2 tsp cloves; 1 heaped tsp cardamom seeds (from the pods); 1 heaped tsp fennel seeds; 1 tsp turmeric To serve; Cooked plain rice; Deep-fried poppadom triangles

VMG Recipes