Monkfish Coconut Curry on Red Rice with Green Sauce from The Sugar Club Cookbook by Peter Gordon

Ingredients

• 1 teaspoon finely ground star anise
• 2 teaspoons shrimp paste
• 100ml (3½fl oz) sesame oil
• 1 teaspoon fennel seeds, dry-toasted
• 1.2kg (2½lb) cleaned monkfish fillets, cut into 12 equal-sized pieces
• 2 medium red onions, peeled and finely diced
• 4 tablespoons Asian fish sauce
• 600ml (1 pint) unsweetened coconut milk
• 2 cups basmati or Thai fragrant rice
• 3¾ cups cold water
• 6 tablespoons tomato paste
• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 2 bunches spring onions, trimmed
• 1 cup fresh basil leaves
• 6 cloves of garlic, peeled
• 1 6cm (2½in) piece of fresh ginger, peeled
• 3 hot green chillies
• 6 lime leaves
• 2 teaspoons finely grated lime zest
• 1 cup salad oil