Monkfish jalfrezi and spiced coconut kale

1. 1

   To make the monkfish, rub the cumin, coriander, turmeric and garam masala over the monkfish tail, then cover and marinate in the fridge overnight.

2. 2

   The next day, to make the jalfrezi, add the ghee to a pan and fry all sides of the whole monkfish tail and set aside.

3. 3

   Fry the onion and garlic in the same pan for 10 minutes.

4. 4

   Add the chilli, ginger and spices. Cook with 150ml/5fl oz water, then add the peppers and tomatoes. Cook for around 8-10 minutes.

5. 5

   Stir in the yoghurt and add 250ml/9fl oz of water (or chicken stock, if you prefer), then bring to a simmer and add the monkfish tail. Gently cook for around 10 minutes over a low heat, without boiling.

6. 6

   Meanwhile, to make the spiced coconut kale, add the onion, chilli, mustard seeds, coconut, curry leaves and turmeric to a food processor and blend to form a paste.

7. 7

   Fry the paste in the oil for a few minutes before adding the kale. Cook this for 5 minutes to soften then squeeze over the lime.

8. 8

   Once the jalfrezi is cooked, remove the monkfish tail and slice either through the bone, or remove the fillets. Serve with the spiced coconut kale and rice, if you like.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.