4 tablespoons vegetable oil
2 tablespoons coriander seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon fennel seeds
4 red chillies, de seeded and finely chopped
1 large onion, sliced
2 tablespoons tamarind pulp 
1/2 tsp mustard seeds
10-12 fresh or dried curry leaves 
2 green chillies, de seeded and roughly cut 
3 garlic cloves, sliced
1/2 tsp ground turmeric
1 tsp sugar
4 x Monkfish fish steaks 100g-125g 


1. Heat half the vegetable oil in a fry pan over a medium heat
2. Add coriander, fenugreek, fennel seeds and chillies. Sauté a couple of minutes
3. When the chillies have softened slightly, add the sliced onion
4. Fry stirring constantly about 5 minutes, until the onion is softened
5. Set aside and allow to cool
6. Puree cooled spice mixture in blender or food processor with tamarind pulp
7. Add a little water to loosen the mixture, if necessary. Set aside
8. In another fry pan, heat remaining 2 tablespoons vegetable oil
9. Add the mustard seeds and cook until they pop. Stir in curry leaves, green chillies, garlic and turmeric
10. Mix in the spice purée and stir well. Pour in 50ml water to make a sauce consistency. Season with a little salt to taste, then add the sugar
11. Bring the mixture to a simmer for 5 minutes, add fish to the pan cook for a further 8-10 minutes over medium heat until fish is cooked to taste
12. Transfer to warmed serving plates and serve with pappadums or steamed plain rice


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