Heat the oil in a large frying pan (skillet) over a medium-high heat.
2 tbsp oil
Add the onion to the pan and cook for 5 minutes, stirring often, until softened.
1 large onion
Add the pepper, garlic, ginger, curry powder, coriander, cumin, paprika, salt and pepper. Stir and cook for a further 2 minutes.
1 red bell pepper, 2 garlic cloves, 2 tsp minced ginger, 2 tbsp medium-heat curry powder, 1 tbsp ground coriander, ½ tbsp ground cumin, 1 tsp paprika, ½ tsp salt, ½ tsp ground black pepper
Add the tomato purée, canned tomato, stock and coconut milk. Stir together and bring to a gentle bubble.
2 tbsp tomato purée, 400 g (14 oz) can finely chopped tomatoes, 240 ml (1 cup) chicken stock, 400 ml (14 oz) can full-fat coconut milk
Add the monkfish chunks and green beans and cook for 6–8 minutes, until the monkfish is cooked through.
500 g (1 lb 2 oz) monkfish fillets, 100 g (3.5 oz) extra-fine green beans
If you would like to thicken the curry, slowly pour in the cornflour slurry, whilst stirring, until the thickness is to your liking.
1 tbsp cornflour (cornstarch in USA) mixed with 2 tbsp cold water to make a slurry
Stir in the spinach (it should wilt quickly), then turn off the heat.
60 g (2 packed cups) baby spinach
Serve with cooked rice, topped with fresh coriander, slices of fresh chilli, and naan on the side.
boiled rice, fresh coriander, 1 red chilli, naan
Video
Notes
Can I make it ahead?Yes, this can be made ahead, refrigerated or frozen.Make the curry, then quickly cool, cover and refrigerate for up to 2 days. Reheat in a pan over a medium heat (you may need to add a splash of water to loosen it up) until the monkfish is piping hot throughout. Keep a close eye on the monkfish when reheating to ensure you don't overcook it, as it can dry out - being such a lean fish.Freezing:Make the curry, then quickly cool, and freeze it in an airtight container. Defrost in the refrigerator overnight, then reheat as per the ‘make ahead’ instructions above.Ingredient swapsYou can add in (or swap out the green beans for) peas, fresh tomato or samphire. Add them in the last 5 minutes of cooking. How to scale up and scale down this recipe. This recipe can be doubled up for a crowd or halved for two people, sticking to the same ingredient ratios.Nutritional information is per serving (this recipe serves 4), not including the serving suggestions such as rice or naan.