Tom Kerridge's curried monkfish wellington - delicious. magazine

Ingredients

• 700g monkfish loin, in one piece (see Tips)
• 25g unsalted butter, melted
• 1 tsp medium madras curry powder
• 2 x 320g sheets all-butter puff pastry
• Plain flour to dust
• 1 large free-range egg, beaten
• 2 tsp nigella seeds
• For the rice
• 1 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1 onion, finely chopped
• 10 curry leaves, finely chopped
• 2 garlic cloves, finely chopped
• 2cm piece ginger, finely grated
• 250g basmati rice
• 500ml fish stock
• 100ml coconut cream
• 100g frozen peas
• For the sauce
• 400ml fish stock
• 500ml coconut cream
• 2 tbsp finely chopped coriander
• For the curry butter
• 50g unsalted butter
• 2 tsp medium madras curry powder