Curried Mussels
Ingredients:
Directions:
- Coat the fish with curry powder and leave to one side until ready to cook.
- Finely dice red onion, garlic and chilli. On a medium heat gently cook with cumin, turmeric and cardamom. Add diced beetroot, tomato puree and coconut milk.
- Simmer for about 15 minutes, remove whole cardamom and blend sauce with hand blender until smooth and silky.
- Make bhaji by mixing spices with gram flour then adding finely sliced red onion and fennel. Mix until thoroughly coated and bind with a little lemon juice and water. Mould into balls and deep fry until golden and cooked through. Keep warm
- Pan fry monkfish until core temperature of 60°C has been reached, remove from pan and allow to rest for 5 minutes.
- Rewarm sauce and spoon into centre of plate, slice monkfish and place on top. Serve bhaji on the side and garnish with micro coriander and red amaranth
