World Cuisine

  • 2 tablespoons groundnut or vegetable oil
  • 1 onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 5 cm (2 inch) piece of fresh root ginger, peeled and finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 400 g (13 oz) can chopped tomatoes
  • 400 ml (14 fl oz) can coconut milk
  • 2 large monkfish tails, cut into chunks
  • 12 raw peeled king prawns
  • 250 g (8 oz) mussels, scrubbed and debearded (see page 12)
  • small bunch of coriander or parsley, roughly chopped

Heat the oil in a large frying pan, add the onion and fry gently for about 10 minutes until golden brown. Add the chilli, garlic, ginger and dried spices and fry for a further minute until fragrant.

Add the tomatoes and coconut milk to the pan. Bring to the boil, then reduce the heat and simmer for about 10 minutes until the curry sauce has thickened. Add the monkfish and prawns to the pan and cook for 3–4 minutes. Finally, add the mussels (first discarding any that don't shut when tapped) and cook for a further minute or so until they have opened, discarding any that don't.

Season and stir through the chopped herbs. Serve with basmati rice.

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