Monkfish and Prawn Curry from Royal Patiala

Ingredients

• 12 heads on prawns, peeled and cleaned (6-8 or U5 prawns)
• 500 gm monk fish tail, cut into 4 equal pieces
• 1 tbsp ginger-garlic paste
• 2 tbsp lemon juice
• 1 tsp red chilli powder
• ½ tsp garam masala
• 2 tbsp ghee
• 2 medium onion, finely chopped
• 1 tsp chopped garlic
• 1 tsp chopped ginger
• 1 tsp chopped green chilli
• 2 Indian bay leaves
• 1 tsp turmeric powder
• 1 ½ tsp red chilli powder, mixed with ½ cup water
• ½ tsp black cardamom powder
• ¼ tsp cinnamon powder
• ¼ tsp black pepper powder
• ¼ tsp garam masala powder
• A tiny pinch of clove powder
• ½ cup Greek yoghurt, whisked
• 100 ml tomato passata
• 4-6 dried apricots, soaked and made into a paste
• Salt to taste
• 2 tbsp chopped coriander leaves
• 2 tbsp sunflower oil
• 1 tbsp ginger chopped
• 1 green chilli slit
• 4-5 sprigs of coriander leaves
• 6-8 pcs of dried apricots
• Coriander cress
• Mixed flowers
• Oyster leaves
• Caramelised silver skin onions