2 monkfish tail pieces, boneless, approximately 150g each
80g unsalted butter, diced
2 onions, peeled. One roasted in a hot oven and the other, finely sliced
1 dried kashmiri chilli
1/2 tsp black peppercorns
4 whole cloves
1 cinnamon stick (5cm) or 1 tsp ground cinnamon
1 tsp cumin seeds
20g fresh ginger, peeled and roughly chopped
2 tbsp tamarind paste
2 tbsp light brown sugar
2 tbsp rice wine vinegar
1 tbsp vegetable oil
200g chopped tinned tomatoes
100ml chicken or vegetable stock
Natural yoghurt or sour cream
Coriander cress, or finely chopped coriander leaves
Rehydrate the kashmiri chilli in boiling water until soft.
Place the peppercorns, cloves, cinnamon and cumin in a dry frying pan. Toast over a moderate heat until fragrant, then blend to al powder using a spice grinder or pestle and mortar.
Place the whole cooked onion in a small food processor with the kashmiri chilli, blended spices, ginger, tamarind paste, light brown sugar and rice wine vinegar. Blitz until a paste is formed.
Heat the vegetable oil in a frying pan over a moderate heat. When hot, add the onion, season with salt and brown well. Add the curry paste and mix well.
Add the chopped tomatoes and chicken stock. Leave on a medium heat to simmer gently for 10 -15 minutes.
Place the butter into a heavy bottomed frying pan, large enough to fit both pieces of monkfish. Place over a moderately high heat. When the butter begins to foam, season the monkfish all over with salt. Place the fillets gently into the butter and brown well on each side, spooning the hot butter over the top of the fish constantly. Cook for 4-5 minutes then remove from the pan and rest for a few minutes.
Taste the sauce and adjust seasoning if necessary. Spoon onto 2 plates then top with the monkfish. Garnish liberally with coriander cress and a spoon of the yogurt or sour cream on the side.