Spiced monkfish with creamy vegetable curry Archive

Ingredients

• 150g/5½oz monkfish tail, membrane removed, cut open down the middle
• drizzle olive oil
• pinch dried chilli flakes
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp curry powder
• 1 tbsp chopped fresh coriander
• 1 tbsp vegetable oil
• ½ onion, finely sliced
• 1 tsp curry powder
• ½ tsp ground turmeric
• 2 garlic cloves, finely chopped
• 125ml/4fl oz hot chicken stock
• 100g/3½oz fresh baby plum tomatoes, halved
• 55g/2oz okra
• 125ml/4fl oz double cream
• salt and freshly ground black pepper