Kit Perera’s Monkfish Curry

Ingredients

• For The Fish

• 1 Tbsp Olive Oil
• 1/2 of Each Turmeric, Paprika and Curry Powder
• 800g Monkfish Fillets

  Cut Into Large Chunks

• For The Curry

• 3 Tbsp Olive Oil
• 1 tsp Mustard Seeds
• 1 Sprig Fresh Curry Leaves
• 1 Large Onion

  Finely Chopped
• 1 tsp each Crushed Garlic and Ginger
• 2 tsp Curry Powder
• 1/2 tsp Turmeric
• 1/2 tsp Paprika
• 300ml Light Coconut Milk
• Salt

  To Taste
• 2 Fresh Chillies

  Split Lengthways but not cut all the way

• Kit's Curry Powder

• 3 Tbsp Coriander Seeds
• 2 Tbsp Cumin Seeds
• 2 tsp Fennel Seeds
• 1/2 Cinnamon Quill

  Broken into Pieces
• 1/2 tsp Cloves
• 1/2 tsp Cardamon Seed
• 2 Tbsp Dried Curry Leaves

  if using fresh curry leaves, you can dry these in a frying pan over low heat for 2-3 minutes