Romy Gill’s coconutty Keralan curry paste is delicious with creamy aubergine. You can use her garam masala in meat dishes. See Recipe Tips for serving suggestions.
Thick-cut monkfish cooked low and slow in a rich tomato-based curry sauce. A lighter curry that still feels like a luxury. This recipe is based on the Punjabi Monkfish served at SABZI in Edinburgh.
Place yellow mustard, mustard, honey, cinnamon and salt in a glass or stainless steel vessel and cover with vinegar to come up about 1/2" above the mixture.