The tender, meaty chunks of monkfish do a brilliant job of soaking up all that tomatoey curry sauce! They’re so filling and nourishing too. I always end up craving a curry at some point in the week, so this is a brilliant way to add in some variety. Not to mention, it’s super quick and easy. Also, it’s one-pan! That means the kitchen isn’t in absolute shambles by the time dinner is ready, which is a massive help. Stock – you can use homemade chicken stock or simply use a chicken stock cube dissolved in hot water. Green Beans – If you don’t fancy green beans you can always replace them with peas, fresh chopped tomatoes, or samphire. Just add them in the last 5 minutes of cooking. This curry pairs really well with a peshwari naan or a garlic naan. I love the vibrant colours and those nice chunky pieces of fish. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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