Monkfish curry

Soak the saffron in the milk in a small cup, for 15 minutes. Transfer to a large bowl, stir in a pinch of salt, then add the fish and leave to marinate for at least 30 minutes.

Heat 1 tbsp of the coconut oil in a non-stick pan and fry the onion, ginger and garlic purée, mustard seeds, green chillies and curry leaves until golden brown.

Combine all the powdered spices in a bowl with little water, then add to the pan and cook until the oil separates from the masala – it’s a good indication that the spices have roasted properly. Add the tomatoes, coconut milk, tamarind and 100-150ml water, and cook over a medium heat, stirring, for 10 minutes, then simmer for another 15-20 minutes.

Heat the oven to 220C/fan 200C/gas 7. Put an ovenproof frying pan over a medium-high heat for 2 minutes, then add the ghee, followed by the monkfish. Fry for 2 minutes to just brown the fish, then carefully turn over and fry for a further 2 minutes. Transfer the pan to the oven and roast the monkfish for 6-8 minutes, depending on how thick the fillets are – when it is ready, the fish will be opaque and flake easily when pressed with a fork. If you don’t have an ovenproof frying pan, simply fry the fish in a frying pan, then transfer to a lightly oiled roasting tin or baking tray and roast in the oven.

Once the sauce is ready, tip into two serving bowls and place the roasted monkfish pieces on top. Garnish with toasted coconut chips, curry leaves and chilli oil, if you like.