MONKFISH CURRY – The Cornish Fishmonger

Ingredients

• 500g monkfish fillet, cut into bite-sized pieces
• 1/2 tsp Bart mustard seeds
• 1/2 tsp Bart fenugreek seeds
• 1 onion, finely chopped
• 2 tsp Bart garlic paste
• 1 tbsp grated ginger
• 1 tbsp Bart hot curry powder
• 1 tsp Bart ground cumin
• 1 tsp Bart ground coriander
• 1 tsp Bart ground turmeric
• ½ tsp cayenne pepper
• 1 tin of diced tomatoes
• 1 tin of coconut milk
• 1 tbsp vegetable oil
• Salt, to taste
• Coriander leaves, for garnish
• Steamed rice