Monkfish curry recipe | delicious. magazine

Ingredients

• 4 tbsp vegetable oil
• 2 tbsp coriander seeds
• ½ tsp fenugreek seeds
• ½ tsp fennel seeds
• 4 red chillies, deseeded and finely chopped
• 1 large onion, sliced
• 2 tbsp tamarind pulp (available in Bart’s range, from supermarkets)
• ½ tsp mustard seeds
• 10-12 fresh or dried curry leaves (Waitrose stocks the dried variety)
• 2 green chillies, deseeded and roughly cut up
• 3 garlic cloves, sliced
• ½ tsp ground turmeric
• 1 tsp sugar
• 4 fish steaks, 100g-125g each, use tuna, monkfish, salmon or halibut