900 g (2 lb) monkfish tail, cut into bite-sized pieces
2 garlic cloves, chopped
1 teaspoon peeled and finely grated fresh root ginger
1/2 teaspoon tamarind paste
1 tablespoon thyme leaves
1 star anise
450 ml (3/4 pint) hot fish stock
1 red pepper, cored, deseeded and cut into 3 cm (1 inch) pieces
1 yellow pepper, cored, deseeded and cut into 3 cm (1 inch) pieces
steamed rice, to serve (optional)
Heat the oil in a heavy-based saucepan, add the onions and cook over a medium heat, stirring occasionally, for 2–3 minutes until softened. Stir in the curry powder and turmeric and cook for a further 1 minute until fragrant.
Add the remaining ingredients and stir together well. Bring to a simmer, then reduce the heat to low and cook, uncovered, for 8–10 minutes or until the fish is cooked through and the peppers are tender.
Ladle into warm bowls and serve with steamed rice, if liked.