Monkfish Curry Recipe | olivemagazine

Ingredients

• 50-75ml coconut oil
• 1 medium onion finely chopped
• 1 tbsp ginger purée
• 1 tbsp garlic purée
• ¾ tsp black mustard seeds
• 2 green chillies sliced
• 6 curry leaves plus extra to serve
• ¾ tbsp asafoetida powder
• ½ tbsp ground turmeric
• ½ tbsp chilli powder
• 1 tbsp ground coriander
• 2 tbsp madras curry powder
• 120g from a tin chopped tomatoes
• 400g tin coconut milk
• 1 tbsp tamarind paste
• ground to make ¾ tbsp fennel seeds
• 5g saffron
• 100ml milk
• 250g monkfish cut into two pieces
• 2 tbsp ghee or clarified butter melted and cooled
• 50g toasted coconut chips
• chilli oil (optional) for serving