Monkfish Tikka Masala Recipe - Great British Chefs

Ingredients

• 1 monkfish tail, cleaned and trimmed
• 1 tbsp of mild curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp chilli powder
• 1/2 tsp turmeric
• 350ml of rapeseed oil
• coriander cress, to garnish
• 2 shallots, diced
• 1 garlic clove, roughly chopped
• 20g of fresh ginger, minced
• 1 red chilli, finely chopped
• 1/2 mixed spice
• 1/2 tsp ground cumin
• 1 tsp mild curry powder
• 1 tsp paprika
• 1 tsp tomato purée
• 400g of tinned chopped tomatoes, drained
• 400g of tinned chickpeas, drained and rinsed
• 25ml of double cream
• 100g of baby spinach leaves, stalks removed
• 1/2 lemon, juiced
• 2 tbsp of vegetable oil
• salt
• freshly ground black pepper
• 250g of basmati rice
• 380ml of water
• 1 onion, diced
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp yellow mustard seeds
• 1 tsp black onion seeds