Monkfish Madras By Andy Napier

Ingredients:


1 TSP Mustard seeds

1 TSP Cumin seeds

2 Black cardamom

1 Star anise

1 finely chopped onion

Madras ground spice mix (or use coriander, cumin, turmeric and Kashmiri chilli powder)

Dried methi leaves

Garlic to taste (I use about 6-8 cloves)

Chopped green chillies to taste

3 tbsp yoghurt

2 or 3 tomatoes chopped

Coconut milk powder (optional)

500g monkfish (or other white fish)

Juice of half a lemon

Fresh coriander


Method


Heat oil in pan, add tsp mustard seeds, tsp cumin seeds, 2 black cardamom and a star anise, fry until mustard seeds are popping, add 1 finely chopped onion and turn down heat, gently fry for about 10-15 minutes until onions are well browned, add ground spice mix (I use old India madras mix but you can make your own) and dried methi, fry for a minute or so making sure the spices don’t burn, add crushed garlic and chopped chillies to taste, add a few spoons of yoghurt, cook down for a bit, add 2 chopped tomatoes and cook down, add salt and pepper to taste, slowly add around 200ml water to the curry and a tablespoon of coconut milk powder, cover and simmer for 30 mins (or less if uncovered), make sure you add water if it starts sticking, add chopped fish (any will work but I used monkfish) and juice of half a lemon, cover and simmer for 10 mins until fish is cooked, add coriander and serve

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