- Pour the olive oil into a frying pan and heat. Add the onion first to soften, then add in the garlic and pureed ginger.
- Add the tikka masala paste and mix through, then slowly pour in the coconut milk while mixing firmly. Make sure it’s well mixed.
- Take the thick chunks of haddock or monkfish – both are equally tasty, but the monkfish adds a really meaty texture to the curry – and add to the sauce with the chopped coriander and pinch of black pepper.
- Simmer for around 5 minutes for haddock or 6–8 for monkfish. You’ll know when the fish is cooked perfectly because it looks a healthy white and starts to flake. If you overcook it, the fish will lose its firmness.
- Serve with pilau rice.
Naked Wine recommendation:
Picpoul or chenin blanc