Method
For the marinade, mix the coconut oil, ginger, crushed fennel seeds, turmeric and monkfish together. Set aside and marinate for a couple of hours or overnight.
Heat the coconut oil in a wok and add the mustard seeds. Cook until they pop. Add the onions and cook until golden. Add the fish and cook on high heat for a couple minutes then pour the coconut milk, the remaining marinade and sliced red chilies.
Cook on low heat for 10 min until the fish is soft but cooked inside.
Stir fry some vegetables or steam some brocoli or/ and green beans and add them all up to the fish curry. Serve with brown basmati rice, cauliflower rice or quinoa. Top up with coriander leaves. Enjoy!
Free from gluten, dairy and refined sugar
