By Karen Newby

Fragrant Golden Monkfish Curry & Cauliflower Rice - amelia freer

Ingredients

4 servings

400gmonkfish tail

ask the fishmonger to take it off the bone

1 ½ Tbspcoconut oil

1 tspblack mustard seeds

1 tspcumin seeds

1red chilli

small, poke a knife into it once or twice

1onion

large, sliced

4 clovegarlic

grated or crushed

1 thumb sizeginger

piece, peeled and grated

1 tspground coriander

½ tspground cardamom

½ tspturmeric

1green finger chillies

1tin full fat coconut milk

coriander

stalks finely chopped and leaves separated

3 handfulscherry tomatoes

0.5 headbroccoli

cut into florets

frozen petit pois

salt flakes

generous

1juice of lime

cauliflower rice

for the

1 headcauliflower

1 Tbspcoconut oil

or olive

cauliflower rice

for the

Instructions