CHILLI-CRUSTED MONKFISH WITH CHERRY TOMATO KORMA

"Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Season the monkfish with salt and freshly ground black pepper and dust with the chilli powder.
3. Heat the butter in an ovenproof frying pan and fry the fish for 4-5 minutes, turning as each side becomes golden-brown. Spoon some of the butter over the fish and place into the oven for a further 3-4 minutes until cooked through.
4. For the korma, heat the oil in a saucepan and saut�the onion and garlic over a medium heat for 8-10 minutes until soft. Stir in the curry
powder, turmeric, cherry tomatoes and water.
4. Add the creamed coconut pieces, reduce the heat and simmer until melted and the sauce has heated through. If the sauce becomes too thick, add more water.
5. Drizzle a plate with the sauce and arrange the fish on top, with some fresh Japanese basil to garnish. Serve straightaway."

Ingredients: CHILLI-CRUSTED MONKFISH WITH CHERRY TOMATO KORMA