Spiced Roast Monkfish Curry


200g FAGE Total

1 tsp cumin seeds

1 tsp Garam Masala powder or curry powder

¾ tsp turmeric powder

1 onion, chopped

2 cloves garlic, chopped

3 green chillies deseeded, chopped

25ml vegetable oil

2 tsp tomatoes puréed or tomato paste

1 tin green lentils ‘drained’

400g baby spinach leaves

½ bunch fresh coriander, chopped

2x200g monkfish tail ‘on the bone if available

Salt to taste

  1. In a large pan, fry off the cumin seeds, ½ tsp curry powder, turmeric, onion, garlic and chilli’s in the vegetable oil.
  2. Add the tomato paste and the tin of lentils and cook for a further 5 minutes.
  3. Add the FAGE Total, cook for another 5 minutes, and then add the spinach and chopped coriander to wilt down.
  4. Roll the monkfish in ½ a teaspoon of curry powder then pan fry until cooked.
  5. Serve the monkfish on top of the spinach and lentil mix.