Nilgiri fish curry

Method

1. Rub the monkfish with the turmeric and a little salt. Set aside to marinate for 30 minutes.

2. Meanwhile, make the green chutney paste. In a food processor, blend together the coriander, mint, chillies, ginger, garlic and lemon juice into a smooth paste. Set aside.

3. Heat the vegetable oil in a large, heavy-based frying pan. Add the monkfish and fry on both sides for 1 minute. Remove the monkfish with a slotted spoon, drain on kitchen paper and set aside.

4. Add the mustard seeds to the frying pan. After a few seconds, when they begin to pop, add the curry leaves and then the chopped onions.

5. Fry gently, stirring often, until the onion is translucent. Add the coriander, turmeric, cumin and onion sauce. Mix well and simmer for 10 minutes.

6. Mix in the green chutney paste and gently bring the mixture to the boil. Simmer for 5 minutes.

7. Pour in the coconut milk and simmer for a further 4-5 minutes. Add the fried monkfish and simmer until cooked through, around 7-8 minutes.

8. Season with salt, garnish with chilli and serve.

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Ingredients

500g monkfish, halibut or turbot fillet, cut into chunks
1/2 tsp ground turmeric
Salt, to taste
3 tbsp vegetable oil
1/2 tsp Mustard seeds
sprig of curry leaves
1 onion, chopped
1 tsp ground coriander
1/2 tsp ground cumin
7 tbsp boiled onion sauce
7 tbsp coconut milk
fresh red chillies, cut into julienne (matchstick) strips, to garnish

For the green chutney paste:

bunch of Coriander
2-3 sprigs of Mint
2 green chillies, roughly chopped
2.5 cm fresh ginger root, chopped
4-5 garlic cloves, peeled
juice of 1/2 lemon

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