Monkfish and Prawn Curry

Earlier this week it arrived signed by Lucy Young and Mary Berry the new cookery book - At Home...oh my goodness filled with much delights for me.

So I got hubby to pick our first meal....Monkfish and Prawn Curry....now I will say that next time it will be with a cheaper cut of fish...but I also have to say that it was divine.

Serves 6 (however we adjusted to serve just 2 with boiled rice)

1 tablespoon Olive Oil
2 chopped onions
1 red deseeded and finely chopped chilli
1 tablespoon of grated fresh ginger (I used dried ginger and worked just as well)
1 1/2 teaspoons of ground cumin
1 1/2 teaspoons of ground coriander
1 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon black mustard seeds
1 x 400g tin/carton chopped tomatoes
300 ml (1/2 pint) fish stock
1 teaspoon runny honey
Juice of 1/2 lime
750g (1 1/2lb) of monkfish, cut into 5cm cubes
250g (9oz) peeled raw prawns
salt and freshly ground pepper
2 tablespoons chopped fresh coriander

Heat the oil in a frying pan.  Add the onion and fry for about 5 mins until it starts to soften.  Add the chilli and ginger and fry for 1 minute.  Sprinkle in the other spices and fry for one more minute.

Add the tomatoes, fish stock, honey and lime juice.  Stir until combined and bring to the boil.

Add the cubed fish and prawns, lower the heat and gently simmer for about 5 minutes until the prawns are pink and the fish is cooked through - be careful not to overcook it, otherwise the fish will break up.

Season with salt and pepper, sprinkle over the coriander and serve....now you thought Mary was just good at baking...think again!  Buy Lucy and Mary's new book AT HOME you will be forever cooking.  To order a signed book visit www.lucyyoung.co.uk