Creamy coconut monkfish molee

SERVES 4 25g extra virgin raw coconut oil

200g onion, finely chopped

3 garlic cloves, crushed to a paste with sea salt

2tsp freshly ground coriander

1tsp freshly ground cumin

¼tsp black pepper

1tsp turmeric

5 curry leaves

250ml coconut cream

350g ripe tomatoes, peeled, deseeded and finely diced

2 x 300-350g monkfish tail, skin removed

1tsp sea salt

20g coconut flakes, toasted large handful coriander leaves (half finely chopped, the rest kept whole)

For the okra 175-200g okra 1tbsp organic raw coconut oil

1 garlic clove, crushed to a paste with sea salt

To serve

4 poppadoms

To make the molee, melt the coconut oil in a heavy-based frying pan, add the onion and cook over a low-medium heat for 10 minutes until a pale golden colour. Add the garlic and stir-fry for a minute. Add the ground coriander, spices and curry leaves and stir well. Pour in the coconut cream and simmer over a gentle heat for around 5 minutes. Add in the tomatoes then reduce the heat.

Meanwhile, slice the fillets off each monkfish tail. Cut the fillets into 3.5cm pieces, rub with the sea salt and add to the pan.

Cook in the sauce for 5 minutes or until the fish is tender. Remove the curry leaves then add the chopped coriander, take off the heat and set aside.

To cook the okra, firstly, trim the tips. In a frying pan over a medium heat, melt the coconut oil with the garlic and when it fizzes, stir to break up and immediately add the okra. Pour in a splash of boiling water, cover, lower the heat and cook for about 4 minutes until just tender when pierced with the tip of a knife.

Divide the molee and okra between four bowls. Scatter over the toasted coconut flakes and whole coriander leaves and serve with the poppadoms.