Monkfish and Tiger Prawn Curry

Peel and finely chop half an onion. Soften in a thick-bottomed saucepan in a tablespoonful of vegetable oil over a low heat for ten minutes or so stirring from time to time. Add the cumin, coriander ground spices and tumeric and stir for a few minutes.

Slowly add the fish stock stirring as you do so  Picture  . Season to taste with salt.

Skin the monkfish, remove the bone and cut into 1½ inch/4 cm cubes. Remove the scales from the tiger prawns and remove the heads from them leaving one per portion with the head  Picture  .

Salt and pepper the monkfish pieces and simmer in the stock for about five minutes turning a couple of times. Add the tiger prawns and simmer for five minutes or so. Chop a teaspoonful of coriander and stir into the sauce  Picture  .

Meanwhile make the Pilau Rice  Recipe  .

Put the monkfish, headless prawns and sauce into serving dishes, add a small dollop of creme fraiche and then lay a prawn with head on top. Serve with a portion of pilau rice  Picture  .

Serve with individual dishes  Picture  .