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Monkfish curry

Fruit and vegetables

½ tbsp ginger and garlic paste
1 tsp finely chopped green chilli
1 tbsp lemon juice
½ lemon, juice only
1 green chilli, split
3 onions, roughly chopped, fried in vegetable oil and blended into a paste
1 tsp ginger and garlic paste
2 tsp ground coriander
10g fresh root ginger, peeled and julienned
1 green chilli, finely chopped
50g/1¾oz green beans, trimmed and blanched
100g/3½oz mixed fresh wild mushrooms
handful samphire, sautéed

Tins, packets and jars

1 tbsp Kasundi mustard sauce or wholegrain mustard
1 tbsp Kasundi mustard sauce or wholegrain mustard
200ml/7fl oz coconut milk
finely chopped pickled silverskin onions

Cooking ingredients

2 tsp mild red chilli powder
1 tsp ground turmeric
1 tsp chickpea flour
1 tbsp rapeseed oil, plus extra for basting if needed
3 tbsp rapeseed oil
1 black cardamom pod
2 green cardamom pods
1 bay leaf
½ tsp red chilli powder
100ml/3½fl oz fish stock
¼ tsp green cardamom powder
salt
1 tbsp rapeseed oil
½ tsp mustard seeds
½ tsp cumin seeds
10g fresh root turmeric, peeled and julienned
1 tsp medium curry powder
small pinch ground timut pepper or ground Sichuan peppercorns
salt

Meat, fish and poultry

2 x 250g/9oz pieces monkfish tails, trimmed

Other

edible flowers

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