Fragrant Golden Monkfish Curry & Cauliflower Rice - amelia freer

Name: Fragrant Golden Monkfish Curry & Cauliflower Rice - amelia freer
Cuisine: Moroccan, Greek, European, Mediterranean, American, African, Southern
Ingredients: INGREDIENTS; For the curry; 1 monkfish tail, approx. 400g – ask the fishmonger to take it off the bone; 1 ½ tbsp coconut oil; 1 tsp black mustard seeds; 1 tsp cumin seeds; 1 small red chilli – poke a knife into it once or twice; 1 large onion, sliced; 4 clove garlic, grated or crushed; 1 thumb size piece of ginger, peeled and grated; 1 tsp ground coriander; ½ tsp ground cardamom; ½ tsp turmeric; 1 or 2 green finger chillies; 1 tin of full fat coconut milk; bunch of coriander, stalks finely chopped and leaves separated; a few handfuls of cherry tomatoes; half a small head of broccoli, cut into florets; handful of frozen petit pois; a generous pinch of salt flakes; juice of 1 lime; For the cauliflower rice; 1 head of cauliflower; 1 tbsp coconut or olive oil; For the curry; For the cauliflower rice