- Monkfish Cheeks
- Chopped Tomatoes
- Spice Blend (Cumin, Coriander, Chili)
- Coconut Milk
- Coriander Leaves
- Vegetable Oil
- Curry Leaves
- Black Mustard Seeds
Heat up pan with some vegetable oil and black mustard seeds until they start popping.
Add the fenugreek, ginger, curry leaves and chopped shallots, and let it caramelize for 3-4 minuets.
Add the turmeric, and spice blend (Cumin, Coriander, Chili) and mix well.
Add the chopped tomatoes, season with some salt and let it simmer for 10 minuets.
Season the monkfish cheeks with a good pinch of salt and add them to the curry.
Mix them into the curry and let them cook for about 1½ minutes.
Add the coconut milk, mix well and wait for the curry to come up to a boil.
Turn off the heat and wait for it to cool down which allows the cheeks to steam.
Serve and enjoy.