- 150g/5½oz monkfish tail, membrane removed, cut open down the middle
- drizzle olive oil
- pinch dried chilli flakes
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp curry powder
- 1 tbsp chopped fresh coriander
- 1 tbsp vegetable oil
- ½ onion, finely sliced
- 1 tsp curry powder
- pinch dried chilli flakes
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 garlic cloves, finely chopped
- 125ml/4fl oz hot chicken stock
- 100g/3½oz fresh baby plum tomatoes, halved
- 55g/2oz okra
- 125ml/4fl oz double cream
- salt and freshly ground black pepper
- For the spiced monkfish, drizzle the monkfish with olive oil. In a bowl, mix together the spices and chopped coriander and sprinkle over the fish. Heat a little olive oil in a frying pan, add the spiced monkfish and fry over a medium heat for 3-4 minutes on each side, or until just cooked. Remove from the heat and set aside.
- For the vegetable curry, heat the vegetable oil in a saucepan, add the onion and fry over a gentle heat for five minutes, or until softened. Add the spices and garlic and fry for one minute.
- Add the chicken stock, tomatoes and okra and simmer for 3-4 minutes. Add the cream, salt and freshly ground black pepper, to taste, and simmer for one minute.
- To serve, spoon the vegetable curry into a serving dish and top with the spiced monkfish.