Monkfish Curry

Ingredients

• For the marinade:
• 2 tsp mild red chilli powder
• 1 tsp ground turmeric
• ½ tbsp ginger and garlic paste
• 1 tbsp Kasundi mustard sauce or wholegrain mustard
• 1 tsp finely chopped green chilli
• 1 tsp chickpea flour
• 1 tbsp lemon juice
• 1 tbsp rapeseed oil, plus extra for basting if needed
• For the monkfish curry:
• 2 x 250g/9oz pieces monkfish tails, trimmed
• ½ lemon, juice only
• For the malai kory sauce
• 3 tbsp rapeseed oil
• 1 black cardamom pod
• 2 green cardamom pods
• 1 bay leaf
• 1 green chilli, split
• 3 onions, roughly chopped, fried in vegetable oil and blended into a paste
• 1 tsp ginger and garlic paste
• 1 tbsp Kasundi mustard sauce or wholegrain mustard
• 2 tsp ground coriander
• ½ tsp red chilli powder
• 100ml/3½fl oz fish stock
• 200ml/7fl oz coconut milk
• ¼ tsp green cardamom powder
• salt
• For the mushrooms and beans
• 1 tbsp rapeseed oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 10g fresh root ginger, peeled and julienned
• 10g fresh root turmeric, peeled and julienned
• 1 green chilli, finely chopped
• 50g/1¾oz green beans, trimmed and blanched
• 100g/3½oz mixed fresh wild mushrooms
• 1 tsp medium curry powder
• small pinch ground timut pepper or ground Sichuan peppercorns
• salt
• To garnish:
• handful samphire, sautéed
• finely chopped pickled silverskin onions
• edible flowers