Monkfish is a really meaty, firm fish which works well in curries.


  • 600g monkfish cut into 1cm cubes

  • 1 tbsp fresh lemon juice

  • 250ml coconut cream

  • 1 onion, finely grated

  • 3 garlic cloves, roughly chopped

  • 2.5cm piece root ginger, roughly chopped

  • 3 tbsp sunflower oil

  • 1 tsp ground turmeric

  • 6 whole cardamom pods, lightly crushed to split open

  • 1 green finger chilli, de-seeded & very finely chopped

  • 1 cinnamon stick

  • 10 fresh (or dried) curry leaves

  • Small bunch fresh coriander

  • 2 tsp fish sauce

  • For the flatbreads (makes 4):

  • 100g plain flour

  • 1 tsp baking powder

  • Finely grated rind of 1 lemon

  • ½ tsp mustard seeds, toasted

  • Olive oil, for drizzling

  • Salt and freshly ground black pepper

  • To serve:

  • Steamed basmati rice


  • 1.

    Toss the monkfish with the lemon juice in a shallow non-metallic dish and leave to marinate whilst you make the sauce.

  • 2.

    Pour the coconut cream into a small saucepan and bring to the boil.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Add the monkfish to the pan and cook for 1-2 minutes until the monkfish is sealed.

  • 6.

    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.

  • 7.

    Garnish the curry with the reserved coriander sprigs and serve with mini flatbreads and steamed rice.

  • To make the mini flatbreads::

  • 1.

    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.

  • 2.

    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.

  • 3.

    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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