Matt Moran's Indian fish, cauliflower and coconut curry | Recipe Cart | Recipe Cart

Ingredients

• 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 madras 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 and pappadams to serve