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Monkfish jalfrezi and spiced coconut kale
Fruit and vegetables
1 tbsp ground
coriander
2
onions
, cut into small wedges
6
garlic
cloves, sliced
3 small green
chillies
, chopped
2 large green
chillies
, chopped
1 tbsp crushed fresh root
ginger
½ tbsp ground
coriander
1 green
pepper
, chopped
6 ripe
tomatoes
, chopped
2 tbsp chopped
fresh coriander
, to serve
1
red onion
, sliced
1 green
chilli
, chopped
100g/3½oz fresh
coconut
, grated
20 fresh
curry leaves
2
garlic
cloves, sliced
1 tsp grated fresh root
ginger
150g/5½oz
kale
, stalks removed, shredded
1
lime
, to squeeze
Tins, packets and jars
30g/1oz
ghee
Cooking ingredients
1 tbsp ground
cumin
1 tbsp ground
turmeric
1 tbsp
garam masala
2 tsp ground
turmeric
2 tsp
garam masala
½ tbsp ground
cumin
2 tsp black
mustard seeds
½ tsp ground
turmeric
2 tbsp vegetable
oil
Dairy, eggs and chilled
3 tbsp strained Greek-style
yoghurt
Meat, fish and poultry
1
monkfish
tail, on the bone
Other
1 tsp
palm sugar
Back to recipe
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