Step 1

Heat the ghee/oil in a frying pan.

Step 2

Stir in the garlic and ginger paste and let it sizzle for about 30 seconds.

Step 3

Pour in the turmeric, cumin, coriander powder, red chilli powder and mixed powder.

Step 4

Allow to sizzle for about twenty seconds and then add the tomato puree.

Step 5

Let these fry for a further 30 seconds and then add 1 to 2 ladles of base curry sauce. Only stir if the base sauce is sticking to the pan. The base will caramelise to the sides of the pan as it cooks. Stir this back in for additional flavour. Add more base sauce whenever your curry is looking dry.

Step 6

Add the monkfish pieces and coat then with the sauce to cook through.

Step 7

Allow to cook for 3 to 5 minutes until the fish is cooked through and the curry sauce is hot. Stir in the coconut milk.

Step 8

Check for seasoning and sprinkle with salt to taste.

Step 9

Squeeze the lemon/lime juice (if using) over the top and garnish with freshly chopped coriander and garam masala. Serve immediately.