Blackened Monkfish with Curried Aubergine - James Martin Chef

Ingredients

• 700 g (1 lb 6 oz) monkfish fillets, boneless and trimmed
• 2 tbsp of light olive oil
• 4 tbsp light olive oil
• 1 large aubergine, diced
• l large onion, thinly sliced
• 1 fresh chilli, deseeded and chopped
• 1 tsp hot curry powder
• 2 tbsp fresh coriander, chopped
• salt and pepper
• 1 tsp salt
• ½ tsp oregano
• ½ tsp thyme
• ½ tsp black pepper
• ¼ tsp white pepper
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp cayenne pepper
• ¼ tsp paprika
• 100g fish bones
• Ginger, diced into 5cm
• 1 red chilli, diced
• 100ml white wine
• 1 tbsp curry powder
• Coconut milk
• Wild garlic
• Wood sorrels