Ingredients
- 2 fillets Monk Fish
- 450g Tikka Masala sauce
- 1 red bell pepper deseeded and sliced in strips
- 2 cloves of garlic
- 60g baby spinach
- Fresh coriander
- 1 can full fat coconut milk
- 2 tbsp desiccated coconut
- Sea salt and freshly ground black pepper
Instructions
- Add the pepper, sliced garlic, masala sauce, whole can of coconut milk to a pan and warm gently.
- Chop the monkfish chunks and cook for 6–8 minutes, until the monkfish is cooked through.
- Stir in the spinach (it should wilt quickly), then turn off the heat.
- Add salt and peppers and desiccated coconut. Sprinkle over some chopped coriander.
- Serve with cooked rice, slices of fresh chilli (optional), and naan on the side.