This beautiful curry is packed with flavour and ideal to make this winter with our monkfish, or any firm white fish.
- 2 tbs ghee
- 1 tsp mustard seeds
- 2 cardamom pods, crushed
- 1 cinnamon quill
- 1 dried red chilli
- 1 curry leaf sprig, leaves picked, plus extra crispy leaves to serve
- 1 tbs curry paste
- 1 tsp ground turmeric
- ½ cauliflower, cut into small florets
- 400ml coconut milk
- Finely grated zest and juice of 1 lemon
- 600g monkfish (or other firm white fish), cut into 5cm pieces
- Steamed brown basmati rice
Heat the ghee over a medium heat and add the mustard seeds, cardamom, cinnamon, chilli and curry leaves. Simmer for 1-2 minutes, stirring regularly. Add the curry paste, turmeric and cook for another minute.
Add the cauliflower and coat each floret with the spice mixture, add the coconut milk, lemon zest and stir.
Bring to a boil and simmer for two minutes before adding your fish to the pan. Gently push the pieces down so they’re covered in sauce. Close the lid and simmer for a few minutes until the fish is just cooked.
Squeeze over the lemon juice and scatter over the coriander leaves. Top with curry leaves and serve with steamed rice.