MILD MONKFISH, COD AND COCKLE CURRY

Serves 4

Ingredients

1 whole monkfish tail

1 whole cod fillet (or hake, pollock)

100g drained cockles of clams

800ml coconut milk

500ml Aneto chicken stock

1 large white potato

1 whole green capsicum

250g of sugar snap peas or mange tout

4 shallots

2 cloves of garlic

20 curry leaves

4tsp curry powder

4 cloves

4 cardamon pods

1 cinnamon stick

Glug of olive oil

300g basmati rice

400ml water

2 tsp fleur de sel

½ tsp fresh ground white pepper

Bunch of fresh coriander

Method

1.Cut the monkfish into equal sized chunks. Wash and drain the cockles and add all fish to a bowl and mix with the coconut milk, 2 tsp of curry powder and 15 curry leaves. Mix well, cover with cling film and marinade in fridge for 4-6 hours.

2.Rince the rice thoroughly under cold water. Add cinnamon stick, cloves, cardamon, remaining curry leaves and a pinch of salt to the 200ml water and bring to the boil. Then turn off and leave until required.

3.Dice shallots & garlic. Slice the capsicum into strips and cut the peas in half on the diagonal. Then peel and slice the potato and cover in cold water.

4.Turn oven on to 200. Place rice into an oven proof dish and cover with the seasoned water, including the cinnamon, cloves, cardamon and curry leaves. Coven with tin foil.

5.Put glug of olive oil in large non-stick pan and turn on to medium heat. Add the shallots and garlic and sweat for 10-15 minutes but do not brown

6.Add 2 tsp of curry powder and mix. Cook for 5 mins then add the chicken stock and simmer for 5 minutes. Add the sliced potatoes and simmer for a further 5 minutes.

7.Put the rice in the oven and set a time for 25mins. Rice will be ready when all the liquid and evaporated. Take out of oven when ready and leave covered in foil.

8.Add the sliced pepper and peas to the potatoes and stock. Bring to the boil then add the fish and coconut milk mix. Bring back to the boil then simmer for 10 minutes then turn off.

9.Chop the fresh coriander and add to the curry just before serving.

10.Season to taste with the salt & pepper and serve with the fragrant baked rice.

11.NB: For extra heat, add a whole green chilli at step 3 above and serve a side dish of freshly chopped green chillies.