Heat it up with a monkfish curry

You could make the sauce in advance and store it in the fridge. When you are ready to finish it off, just heat the sauce and add in the fish. It will probably taste even better! Recipe is courtesy of Bord Bia and it serves 4 people and takes 45 minutes to prepare.

Ingredients:

700g monkfish fillets, skinned, boned and cut into cubes

2 tbsp rapeseed or olive oil

1 onion, finely chopped

2 garlic cloves, peeled and chopped

3cm piece of ginger, peeled and finely chopped

½ tsp mustard seeds

400g tin of chopped tomatoes

400ml of low fat coconut milk

2 curry leaves

1 handful of coriander leaves, chopped

Spice mix:

1 tsp chilli powder

1 tsp ground cumin

½ tsp ground turmeric

1 tsp fennel seeds

2 tsp ground coriander

To serve: Rice or noodles and a salad

Method:

To make the sauce: Add a tablespoon of oil to a thick bottomed pan over a medium heat. Add the onion, garlic and ginger and cook gently for about 15 minutes until the onion softens. Then add the mustard seeds and cook for another minute or two until they begin to crackle.

Add all the spice mix ingredients to the pan and stir them into the mixture. Cook for a couple of minutes then add the chopped tomatoes, coconut milk and curry leaves.

Bring to a simmer and cook for about 10 minutes. Add the cubes of fish and simmer very gently for 3-5 minutes. Then remove from the heat. Taste and season.

To serve: Remove the curry leaves and sprinkle with chopped coriander. Serve immediately with rice or noodles and a salad.