Step 1

Heat the oil in a large frying pan (skillet) over a medium-high heat.

Step 2

Add the onion to the pan and cook for 5 minutes, stirring often, until softened.

Step 3

Add the pepper, garlic, ginger, curry powder, coriander, cumin, paprika, salt and pepper. Stir and cook for a further 2 minutes.

Step 4

Add the tomato purée, canned tomato, stock and coconut milk. Stir together and bring to a gentle bubble.

Step 5

Add the monkfish chunks and green beans and cook for 6–8 minutes, until the monkfish is cooked through.

Step 6

If you would like to thicken the curry, slowly pour in the cornflour slurry, whilst stirring, until the thickness is to your liking.

Step 7

Stir in the spinach (it should wilt quickly), then turn off the heat.

Step 8

Serve with cooked rice, topped with fresh coriander, slices of fresh chilli, and naan on the side.