This dish is a classic rich, Goan curry with a slight, fun twist. If you are a purist, omit the basil, it is entirely optional. This dish should only take you about 30 minutes to make. You can make it in the morning and as the fish sits in the lovely curry for the day it will absorb all those wonderful flavour then reheat when you are ready. Or you can make the gravy in the morning and add the fish before serving.

Serves 2 generously

Ingredients:

Spice powder

1 tsp. coriander seeds

½ tsp. cumin seeds

Pinch of carom seeds

1” shard of cinnamon

1-2 dried red chillies

4 black peppercorn

2 tbs. vegetable oil

¼ tsp. turmeric powder

¾ tsp. paprika or a mix of paprika and red chilli powder to taste (it should be beautiful dark peach colour)

10 fenugreek seeds

1 small-medium onion, sliced

3 large cloves garlic, roughly chopped

¼” ginger, roughly chopped

200ml coconut milk

11/4 tsp. white wine vinegar

300g monkfish tail, sliced into 2cm thick medallions

4 large basil leaves, finely shredded

Salt to taste

Directions: Heat 1 tsp. oil in a large non-stick saucepan and add the spices for the powder and cook until the coriander is a nice toasted colour. Scrape into a sturdy pestle and mortar and pound to a fine powder.

Heat the remaining oil in the same pan and fry the fenugreek seeds until they turn red, add the onion and cook until golden. Add the ginger and garlic and cook over a low heat for 1-2 minutes or until the raw smell of garlic goes. Add the powdered spices, turmeric and paprika, salt and 100ml water, bring to a boil, cover and cook for 8 minutes on a moderate heat, stirring occasionally and making sure the water does not dry out.

Add the coconut milk and vinegar, cover, and cook on a gentle flame for 6-7 minutes. Puree to a fine paste with a stick blender until fine.

Add the fish, cook covered over a low flame until the fish is just cooked through, around 10-12 minutes. Taste, adjust seasoning and stir in the basil. Add a splash of water if you prefer a thinner gravy. Serve with rice or Naan.

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