Monkfish Curry

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