Heat the oil in a large frying pan (skillet) over a medium-high heat.
2 tbsp oil
Add the onion to the pan and cook for 5 minutes, stirring often, until softened.
1 large onion
Add the pepper, garlic, ginger, curry powder, coriander, cumin, paprika, salt and pepper. Stir and cook for a further 2 minutes.
1 red bell pepper, 2 garlic cloves, 2 tsp minced ginger, 2 tbsp medium-heat curry powder, 1 tbsp ground coriander, ½ tbsp ground cumin, 1 tsp paprika, ½ tsp salt, ½ tsp ground black pepper
Add the tomato purée, canned tomato, stock and coconut milk. Stir together and bring to a gentle bubble.
2 tbsp tomato purée, 400 g (14 oz) can finely chopped tomatoes, 240 ml (1 cup) chicken stock, 400 ml (14 oz) can full-fat coconut milk
Add the monkfish chunks and green beans and cook for 6–8 minutes, until the monkfish is cooked through.
500 g (1 lb 2 oz) monkfish fillets, 100 g (3.5 oz) extra-fine green beans
If you would like to thicken the curry, slowly pour in the cornflour slurry, whilst stirring, until the thickness is to your liking.
1 tbsp cornflour (cornstarch in USA) mixed with 2 tbsp cold water to make a slurry
Stir in the spinach (it should wilt quickly), then turn off the heat.
60 g (2 packed cups) baby spinach
Serve with cooked rice, topped with fresh coriander, slices of fresh chilli, and naan on the side.
boiled rice, fresh coriander, 1 red chilli, naan
Recipe courtesy of Kitchen Sanctuary
https://www.kitchensanctuary.com/monkfish-coconut-...
