For the spiced monkfish
150g/5½oz monkfish tail, membrane removed
drizzle of olive oil, pinch dried chilli, ½ tsp ground cumin
½ tsp ground coriander, ½ tsp curry powder
1 tbsp chopped fresh coriander
For the creamy curry
1 tbsp vegetable oil
½ onion, finely sliced
4 tsp Garam masala
2 garlic cloves, finely chopped
125ml/4fl oz hot chicken stock
1 can chopped tomatoes
125ml/4fl oz double cream
salt and freshly ground black pepper
For the spiced monkfish, drizzle the monkfish with olive oil. In a bowl, mix together the spices and chopped coriander and sprinkle over the fish. Heat a little olive oil in a frying pan, add the spiced monkfish and fry over a medium heat for 3-4 minutes on each side, or until just cooked. Remove from the heat and set aside.
For the vegetable curry, heat the vegetable oil in a saucepan, add the onion and fry over a gentle heat for five minutes, or until softened. Add the spices and garlic and fry for one minute.
Add the chicken stock, tomatoes and simmer for 3-4 minutes. Add the cream, salt and freshly ground black pepper, to taste, and simmer for one minute.
To serve, spoon the vegetable curry into a serving dish and top with the spiced monkfish.