28 December 2012,22:31 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat the oil in a heavy-based shallow pan, add the whole spices and the curry leaves. Fry for about half a minute.
  • Add in the onion paste. Fry for a further 5 minutes or until the mixture is soft.
  • Remove from the heat and add the ground spices, coconut milk, the whole green chilli, half a cup of water and seasoning.
  • Return to a heat, add the tomatoes then cook for a further 2 minutes.
  • Gently slide the fish into the sauce in the pan. Cover and simmer to cook for about 5 minutes.
  • Add the remaining lemon juice and the fresh coriander to the sauce before serving.
  • Serve with Lemon Rice.


  • 750 grams monkfish fillet, cut into pieces, sprinkle with salt, drizzle with 1 tablespoon of the lemon juice for half an hour, rinsed and pat dried
  • 300 ml coconut milk
  • 2 tomatoes, peeled and chopped
  • 2 tablespoons finely chopped fresh coriander
  • 2 tablespoons lemon juice
  • 12 green chilli, left whole
  • 50 ml cooking oil
  • Salt and freshly ground black pepper, to taste

Whole Spices

  • Few curry leaves
  • 2 bay leaves
  • 3 cardamom pods, crushed
  • 2 cloves
  • 2 inch cinnamon stick
  • ½ teaspoon mustard seeds

Ground Spices

  • ¾ teaspoon coriander powder
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon garam masala
  • ¼ teaspoon ginger paste

Ground to Paste

  • 100 grams onion, roughly chopped
  • 1 green chilli deseeded
  • 2 inch piece of ginger, roughly chopped
  • 3-4 garlic cloves

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