Curried Mussels

Coat the fish with curry powder and leave to one side until ready to cook.
Finely dice red onion, garlic and chilli. On a medium heat gently cook with cumin, turmeric and cardamom. Add diced beetroot, tomato puree and coconut milk.
Simmer for about 15 minutes, remove whole cardamom and blend sauce with hand blender until smooth and silky.
Make bhaji by mixing spices with gram flour then adding finely sliced red onion and fennel. Mix until thoroughly coated and bind with a little lemon juice and water. Mould into balls and deep fry until golden and cooked through. Keep warm
Pan fry monkfish until core temperature of 60°C has been reached, remove from pan and allow to rest for 5 minutes.
Rewarm sauce and spoon into centre of plate, slice monkfish and place on top. Serve bhaji on the side and garnish with micro coriander and red amaranth

Share this recipe

Basket