Monk Fish Tail Curry

This succulent curry is a dinner party favourite as it's both impressive and speedy - a rare partnership! Serves 2.  


500g monk fish tail, membrane removed and cut into cubes

2 tbsp medium curry paste

1 tbsp rape seed oil

1 medium onion, halved and finely diced

1 orange or yellow pepper, chopped

1 tbsp mango chutney

3 large ripe vine tomatoes cut into quarters

200ml half fat coconut milk

2tsp cornflour

100g fresh spinach


1. Place oil in pan and cook onions over a low heat and add curry paste & pepper, and then cook for 5 mins until the onions are soft.

2. Add chutney tomatoes and coconut milk, cook for 4 minutes.

3. Mix cornflour with 1tblsp cold water to make a smooth paste, add the coconut sauce and cook until thickened.

4. Stir in the fish and spinach leaves and cook for 3-4 minutes until the fish is cooked and the spinach has softened.

5. Serve with rice.

I want to make this! >