Sri Lankan Monkfish Curry
To prepare:Rub whole bone-in monkfish tail with half of the spice mix (2 tbsp paprika, 1 tbsp of each of ground cumin, coriander, 2 tspn salt, 1 tspn black pepper, 1 tbsp ground ginger, 1/2 tspn sugar, 1/2 tspn cayenne) and fridge for 4 hours. When ready dry toast the other half of spice mix, then add a chunk of butter, 7 peeled whole garlic cloves, 4 birds eye chillies and chopped coriander stalks. When aromatic add to a pot and pour in coconut milk. Simmer gently for 20 mins. When ready to bake preheat oven to 180C and pan fry tail till charred either side, pop in a oven dish and pour over the sauce. Add okra and bake for 14 mins. Finish by sprinkling with cherry tomatoes and coriander and a squeeze of lemon.