Monkfish Curry

Name: Monkfish Curry
Yield: Serves 6
Ingredients: 6 × 400 g monkfish tails on the bone; 75 ml vegetable oil; 2 green chillies, deseeded; 1 tsp black mustard seed; 50 g tamarind paste; 125 ml warm water; 1 tsp garam masala; 20 g peeled ginger; 250 g diced tomato, seeds included; Sea salt; 100 g finely chopped shallots; 1 tsp chopped garlic; 1 tsp sea salt; 1 tsp ground fenugreek; 2 cloves of garlic, crushed and peeled; Marinated monkfish tails; 1 tsp chilli powder; 1 tsp ground cumin; 2 × 400 ml tins of coconut milk; 1 tsp ground coriander; 10 curry leaves; 200 g shallots, roughly chopped; 1 tsp turmeric; 1 tsp cumin; ½ tsp turmeric; 200 g diced tomato, seeds included; Juice 1 lemon; 1 tsp of fenugreek seeds; 50 ml vegetable oil; 300 g finely diced shallots