Sri Lankan Fish Curry

Prepare the monkfish, making sure to remove the sinew. In a bowl add the turmeric, chilli flakes and lime juice and zest, toss in the monfish and leave to marinade for 20 minutes. In a food processor whiz the onion, chillies, ginger and garlic until you have a paste. In a pestle and mortar pound the spice mix. In a deep sided pan add the paste and cook for a couple of minutes to release the flavours. Now add the spice mix and continue cooking for another minute. Now add the coconut milk, black mustard seeds, chopped tomatoes, tamarind paste and curry leaves, bring to a steady simmer. Season with salt and milled pepper. Now add the monkfish, cover and simmer until the fish is just cooked. Add the mussels 2 minutes before the fish is cooked.

Serve with a little fresh shredded ginger and green chilli.