Meals and Courses

  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • ¼ teaspoon chilli powder
  • 1 tablespoon curry powder
  • ¼ teaspoon turmeric
  • 1 tablespoon tomato purée
  • 2 x 400 g (13 oz) cans tomatoes
  • 100 ml (3½ fl oz) chicken stock or Basic Fish Stock (see page 15)
  • 750 g (1½ lb) monkfish tail, cut into large chunks
  • 400 g (13 oz) can chickpeas, drained
  • 1 tablespoon Homemade Mango Chutney (see page 122)
  • 4 tablespoons natural yogurt
  • large handful of coriander leaves
  • salt and pepper

Heat the oil in a large saucepan. Add the onion and fry gently until soft but not coloured. Add the garlic, chilli powder, curry powder and turmeric to the pan and fry for 2 minutes until the spices become fragrant. Add the tomato purée, tomatoes and stock and bring to the boil, then reduce the heat and simmer for 10 minutes. If the stew becomes too dry, add a little more stock.

Stir in the monkfish and chickpeas and bring to the boil, then reduce the heat and simmer for 5 minutes, or until the monkfish is cooked. Finally, stir in the mango chutney and season to taste with a little salt and pepper. Serve in bowls, topped with a spoonful of yogurt and some coriander leaves.

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