Ingredients
- 2tbs coconut oil
- 250ml water
- 400g tinned chopped tomatoes
- 1 head cauliflower
- 2 onion, diced
- 1 inch fresh ginger, peeled & finely chopped
- 2 cloves garlic
- 2tbs garam masala or curry powder
- 450g baby spinach leaves
- 4tbs Greek Yogurt
- 2tbs nigella seeds
- 15g fresh coriander leaves, roughly chopped
- Juice of 1 lime
- 4- 6 small monkfish tails, filleted
- Flour
Melt the coconut oil in a large heavy based pan over a medium heat. Add the onion and saute till beginning to soften. Add the ginger and cauliflower. Cook for about three minutes before adding the garam masala. Stir to coat everything evenly and toast the spices slightly before adding the tomato and water. Season with salt and bring to the boil. Reduce the heat and simmer for about 10-12 minutes.
Fillet the monkfish tails and dust lightly in flour. Fry for 3-4 minutes on each side till golden and cooked through. Keep warm in the oven.
Stir all of the spinach leaves into the pot and place the lid on. Simmer for another five minutes. Check that the cauliflower is tender and the spinach is wilted. Remove from the heat. Stir in the lime juice and coriander leaves. Divide the curry between four or six bowls, top with the monkfish, a dollop of yogurt and sprinkle with the nigella seeds.
