Seared Monkfish in Pasanda Curry Sauce

Meanwhile, remove the butter (see pantry for amount) from your fridge. 

Peel and grate the garlic (or use a garlic press). Finely chop the coriander (stalks and all). 

Trim the green beans.

In a small bowl, add the butter, half the garlic and half the coriander. Season with salt and pepper. Mash with the back of a fork. Set aside.

Pop your green beans onto a piece of foil with a drizzle of oil, sprinkle over the mustard seeds and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel. Pop onto a baking tray.

When the oven is hot, roast on the middle shelf until tender, 20-25 mins.

When the beans are halfway through cooking, heat a drizzle of oil in a large frying pan on high heat. Pat the monkfish dry with kitchen paper, then season with salt and pepper.

Once hot, add the monkfish pieces to the pan. Cook for 3-4 mins each side, adjusting the heat as necessary.

When cooked, transfer the monkfish pieces to a bowl. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Add the pasanda style seasoning and the remaining garlic to the (now empty) frying pan. Stir-fry for 1 min. 

Stir the tomato puree into the frying pan. Fry for 1 min.

Add the coconut milk, water for the sauce (see pantry for amount) and vegetable stock paste. Bring to the boil, then simmer until slightly thickened, 2-3 mins. 

Add the monkfish pieces back into the frying pan. Stir in the mango chutney. Warm until piping hot, 1-2 mins.

Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once warmed, spread the flavoured butter over the naans.