In the oven heat a shallow ovenproof dish in which you’ve put a few tablespoons of cooking oil. Once it’s hot, carefully place the fish and the marinade in it, avoiding any splatters, and return to the oven;
Apart from the obvious visual attraction of its combination of colours, this dish offers some exquisite tastes. The rice is slightly tangy, the curry sweet and spicy and the sauce fresh and clean. Monkfish is a good fish to use as it remains firm and retains its shape, but you could replace it with most other fish or even chicken. The amount of chilli used here will make a really fiery curry, so moderate it if you feel cautious!
© 1997 Peter Gordon. All rights reserved.