Name: Easy fish curry
Total time: 1 h 30 min
Ingredients: 600g of monkfish tail, or any other firm-fleshed fish, cut into 3cm chunks; 60g of ghee; 4 garlic cloves, crushed; 2 tbsp of ginger, chopped; 3 medium onions, peeled and roughly chopped; 1 chilli, seeded and finely chopped; 2 tsp cumin seeds; 2 tsp fenugreek seeds; 1 tsp cumin powder; 1 tsp turmeric; 1 pinch of saffron strands; 1 tsp curry powder; 1 pinch of curry leaves; 2 tsp paprika; 2 tsp fennel seeds; 2 tsp mustard seeds; 2 tsp tomato purée; 2 lemons, juice only; 4 tbsp of split yellow moong lentils; 1.3l fish stock; flour, for dusting; salt; pepper; 2 tbsp of coriander leaves, chopped; 1 handful of coriander leaves; basmati rice, steamed

Easy fish curry

by Mark Hix

Ingredients

Fish & Shellfish

600g of monkfish tail, or any other firm-fleshed fish, cut into 3cm chunks

Dairy

60g of ghee

Fruit & Vegetables

4 garlic cloves, crushed
3 medium onions, peeled and roughly chopped
2 lemons, juice only

Salad & Fresh Herbs

1 pinch of saffron strands
2 tbsp of coriander leaves, chopped
1 handful of coriander leaves

Cereals, Grains & Pasta

4 tbsp of split yellow moong lentils