Ingredients

• 900g/2lb monkfish tails
• trimmed
• 5cm/2in piece fresh root ginger
• peeled and roughly chopped
• 4 garlic cloves
• roughly chopped
• ½ tsp salt
• ½ lemon
• juice only
• 90g/3½oz coriander root
• roughly chopped
• 2 green chillies
• roughly chopped
• 2 tbsp vegetable oil
• 200g/7oz canned tomatoes
• chopped
• 150ml/5fl oz natural plain full-fat yoghurt
• salt and freshly ground black pepper
• 4 tbsp roughly chopped coriander leaves
• vegetable oil
• for frying
• 200g/7oz gram flour (also called chickpea flour or besan)
• 2 tbsp coriander seeds
• crushed
• 75ml/3fl oz water

Directions

• For the monkfish
• cut the monkfish tails into 2cm/1in thick slices and place in a bowl.
• Combine the ginger
• garlic
• salt and lemon juice in a food processor and blend to a paste.
• Add the paste to the monkfish and mix well. Set aside to marinate for up to 30 minutes.
• Meanwhile
• blend the coriander root and green chillies in the processor to make a coarse purée.
• Heat a wok
• then add the vegetable oil and marinated monkfish and stir fry for 1-2 minutes.
• Add the puréed coriander and chilli
• and fry for a further minute. Add the tomatoes and bring to the boil
• before immediately reducing the heat to a simmer.
• Simmer for 2-3 minutes
• then add the yoghurt and cook for a further two minutes
• or until thickened slightly. Taste to check the seasoning and add salt and freshly ground black pepper as necessary. Add half of the chopped coriander.
• For the poppadoms
• heat a small frying pan until hot and fill with 3cm/1½in vegetable oil - keep on a low heat until you're ready to cook the poppadoms. Do not leave unattended.
• Mix the gram flour and coriander seeds in a bowl. Add the water and stir to form a stiff dough.
• Remove a walnut-sized ball of the dough from the bowl and roll out on a clean surface to make a thin circle no larger than the frying pan.
• Adjust the heat until the oil is medium hot (the surface should shimmer slightly). Cook the poppadoms
• one at a time
• for 30-45 seconds on each side. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining dough.
• To serve
• spoon the coriander monkfish among four bowls
• top with the remaining coriander and pile the poppadoms alongside.