Ingreadient :

• 700 g (1 lb 6 oz) monkfish fillets, boneless and trimmed
• 2 tbsp of light olive oil

Curried Aubergine

• 4 tbsp light olive oil
• 1 large aubergine, diced
• l large onion, thinly sliced
• 1 fresh chilli, deseeded and chopped
• 1 tsp hot curry powder
• 2 tbsp fresh coriander, chopped
• salt and pepper

Blackening Spices

• 1 tsp salt
• ½ tsp oregano
• ½ tsp thyme
• ½ tsp black pepper
• ¼ tsp white pepper
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp cayenne pepper
• ¼ tsp paprika

Sauce

• 100g fish bones
• Ginger, diced into 5cm
• 1 red chilli, diced
• 100ml white wine
• 1 tbsp curry powder
• Coconut milk
• Wild garlic
• Wood sorrels

Direction :

1. To make the aubergine, sauté the dices in a large frying pan over a high heat with 3 tablespoons of the oil.
2. Cook for about 6 minutes, or until the aubergine is nicely browned and quite soft. Drain on kitchen paper.
3. In another pan, gently heat the remaining oil, add the onion and chilli and sauté until soft, this takes about 5 minutes.
4. Add the curry powder and cook for 2 minutes more. Now stir in the aubergine and cook for a further 2 minutes. Finish with the fresh coriander, check the seasonings and keep warm.
5. For the sauce, add the fish bones, ginger, diced chilli, white wine into a saucepan and heat up. Add the curry powder, stir. Then, strain the liquids and add wild garlic.
6. For the monkfish, combine the blackening seasonings in a small bowl. Drizzle the monkfish with ½ tablespoon of the oil and all of the seasoning mix. Rub the seasoning spices into the monkfish.
7. Heat a large heavy frying pan over a high heat until almost smoking. Add the remainder of the oil and the monkfish fillets. Cook for 3 minutes on each side. This is a slightly smoky process, but continue cooking at a high temperature letting the seasoning “blacken”. Serve immediately on a bed of curried aubergine.
8. Spoon sauce around the aubergine, and sprinkle over some wood sorrel.