Tom Kerridge's curried monkfish wellington

Name: Tom Kerridge's curried monkfish wellington
Total time: 105 min
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; 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; 400ml fish stock; 500ml coconut cream; 2 tbsp finely chopped coriander; 50g unsalted butter; 2 tsp medium madras curry powder

www.deliciousmagazine.co.uk

Tom Kerridge's spin on a classic wellington uses a spiced monkfish loin encased in fragrant coconut rice, enveloped in puff pastry.

View full recipe on www.deliciousmagazine.co.uk

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