INDIAN FISH CURRY WITH COCONUT MILK

Ingredients

• 3 monkfish fillets
• 1 onion
• 3 cloves of garlic
• 1 tablespoon chopped ginger
• 1 tin full-fat coconut milk (400 g, 13 oz)
• 1 tin chopped tomatoes (400 g, 13 oz)
• 2 tablespoon vegetable oil
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chilli powder
• fresh coriander or parsley to garnish
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Heat up the oil on a low to medium heat.
2. Peel and chop the onion, and fry gently until translucent.
3. Add the peeled and chopped garlic and ginger, and continue to fry for a further 30 seconds.
4. Add the spices, salt and pepper, and give it a good stir.
5. Remove the fish skin, if there is any, and chop it in cubes, making sure there are no bones in.
6. Add the fish, chopped tomatoes and coconut milk, place the lid on, and cook on a medium heat until the sauce is reduced to a thicker, creamy sauce and the fish is cooked through.
7. Check to see if it needs any extra seasoning, then garnish with fresh parsley or coriander.