Spiced fish with coconut

Serves: 4

INGREDIENTS

• 750 g (1½ lb) monkfish fillets, skinned
• 30 g (1 oz) plain flour
• salt and black pepper
• 2 tbsp sunflower oil
• 1 onion, finely sliced
• 1 garlic clove, crushed
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric
• 150 ml (¼ pint) canned coconut milk
• 1 x 400 g can chopped tomatoes
• 3 tbsp chopped fresh coriander
• coriander sprigs, to garnish
  
  

METHOD

1. Cut the monkfish into 5 cm (2 in) pieces. Season the flour with salt and pepper. Lightly coat the monkfish with the flour.

2. Heat the oil in a large frying pan, add the onion, garlic, coriander, cumin, and turmeric, and cook gently, stirring from time to time, for 3 minutes or until the onion begins to soften.

3. Pour in the coconut milk and tomatoes, stir well, and bring to a boil. Simmer for about 5 minutes.

4. Add the monkfish, cover, and cook gently, stirring occasionally, for 10 minutes or until the fish is opaque and the flesh flakes easily. Add the chopped coriander, and taste for seasoning. Serve hot, garnished with coriander sprigs.