Mussels and Monkfish or Pollock or Haddock in the Goan Style

Serves 6

500g (18oz) mussels

700g (1 1/2lbs) of monkfish or pollock or haddock cut into 1cm (1/2 inch) collops

4 tablespoons (4 American tablespoons + 4 teaspoons) extra virgin olive oil

225g (8oz) onion, finely chopped

2 teaspoons freshly grated ginger

6 cloves garlic, crushed or grated on a microplane

1-2 fresh green chillies, thinly sliced

2 teaspoons freshly ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon salt

400ml (14fl oz/1 3/4 cups) coconut milk

lots of fresh coriander

Check the mussels; discard any open mussels, which refuse to close when tapped on the worktop.  Wash well.

Put the oil in a sauté pan, add the onion, garlic and ginger and stir.  Cover and cook on a gentle heat until soft but not coloured.  Add the chilli, cumin, turmeric and salt and cook for 1-2 minutes.  Add the coconut milk.  Stir and bring to the boil.  Simmer for 3-4 minutes *.

Just before serving.

Bring the base sauce to the boil, add the monkfish and mussels. Cover the sauté pan.  Simmer for 4-5 minutes or until the monkfish is just cooked and the mussel shells have opened.  Taste and correct the seasoning.  

Serve in deep bowls with rice or crusty bread to soak up the delicious juices. Sprinkle lots of fresh coriander on top.

* Can be prepared to this point

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