Roasted monkfish tail, curried aubergine, coriander and lime emulsion Recipe

Preheat the oven to 180'C.

Prepare the monkfish tail by removing any sinew with a filleting knife.

Heat a frying pan until hot and add a splash of sunflower oil.

Rub the fish in the garam marsala, season with Maldon salt and then colour in the hot pan until golden. Remove from the pan, place on a baking sheet and finish cooking the monkfish for about 7 minutes. The center of the fish should be opaque.

Peel and finely dice your onions, garlic and ginger. Remove the seeds form the chilli and finely dice the flesh. Cut the aubergine into chunks. De-seed the tomatoes and roughly chop the flesh.

Heat a large saucepan until hot and add a splash of sunflower oil. Sweat the ginger, onion and garlic with the spices until the spices are cooked out. Add the aubergine and cook for a couple of minutes then add the chopped tomatoes, diced chilli and coconut milk. Season with salt and cook until the aubergines start to break down and the mixture is thick. Adjust the seasoning if necessary.

Juice and zest the limes. Pick the coriander leaves. Place half of the leaves into a food blender with the lime juice, zest, egg yolks, mustard and some salt.
Start to blend, slowly adding the peanut oil until you a have thick and glossy sauce.

Arrange the curry in the middle of the plate. Slice the monkfish and place on top neatly. Swipe 2 spoons of the emulsion either side of the fish and finish with the remaining fresh coriander leaves.