Monkfish is a really meaty, firm fish which works well in curries.
Toss the monkfish with the lemon juice in a shallow non-metallic dish and leave to marinate whilst you make the sauce.
Pour the coconut cream into a small saucepan and bring to the boil.
Blitz the onion, garlic and ginger to a paste. Heat a heavy-based wok with two tablespoons of the oil. Add the paste and cook for 4-5 minutes until softened and beginning to colour.
Add the remaining oil to the pan with the turmeric, cardamom pods, green chilli, cinnamon and curry leaves. Cook for another couple of minutes until fragrant - stirring constantly.
Add the monkfish to the pan and cook for 1-2 minutes until the monkfish is sealed.
Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream and fish sauce. Pour into a pan and bring to a simmer for a minute or so until the monkfish is just cooked through.
Garnish the curry with the reserved coriander sprigs and serve with mini flatbreads and steamed rice.
To make the mini flatbreads::
Heat a large flat griddle pan. Mix together the flour, baking powder, lemon rind and mustard seeds in a large bowl. Make a well in the centre and gradually add about five tablespoons of water to make a soft dough.
Turn the dough out on to a lightly floured surface and knead gently until rounded and smooth. Cut into four pieces, then roll each one out into an oval shape.
Drizzle each one with a little olive oil. Add them to the heated flat griddle pan and cook 2-3 minutes on each side until cooked through and lightly golden, drizzling the other side with a little more olive oil if necessary.
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