Monkfish Cheeks

Chopped Tomatoes

Shallots

Ginger

Spice Blend (Cumin, Coriander, Chili)

Turmeric

Coconut Milk

Coriander Leaves

Vegetable Oil

Curry Leaves

Black Mustard Seeds

Fenugreek

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.