the curry paste

Lightly toast all the seeds in a dry frying pan over a medium heat, just until they start to smoke.
Transfer to a mortar and pestle with the tomato purée, oil, ginger, garlic, Kashmiri chilli, salt, onion and turmeric, and bash well until you have a working paste.
Add a little more oil if needed to loosen it — think pesto.

the sauce

Heat some rapeseed oil in a deep frying pan or wok until smoking, then add the red pepper and onion (careful of splash back).
Stir-fry until the onion browns and the pepper chars.
While this happens, dust the monkfish lightly with turmeric and season with salt.
Add the curry paste to the same pan, combine with the onion and pepper, and cook out until it splits — the oil separating from the solids.
Add the coconut cream and mango chutney and cook over a moderate heat.
As the coconut cream reduces and takes on the familiar Goan colour, add a little stock to regulate the consistency.

the monkfish

Push the onion and pepper to one side of the pan and add the monkfish, with a little more oil if needed.
Sear well on all sides — if you have ghee, this is the time to add it.
When golden brown, remove the fish and set aside.
Return the monkfish to the pan with the sauce and baste gently, cooking until the fish is firm to the touch.
To check, insert the blade of a sharp knife into the centre of the fish, hold for 3 seconds, then touch it to your lip — if it's warm, it's done.
Remove the monkfish from the heat and slice, then return to the sauce to coat.

to serve

Finish with the coriander and enjoy with a popadom or puri bread.