Ingredients
2 tbsp olive oil
2 spring onion, roughly chopped
2 cloves garlic, finely chopped
pinch chilli flakes
½ tsp corriandar seeds
½ tsp medium curry powder
½ tsp cumin seeds
½ tsp turmeric
½ tsp cardamom seeds
500ml/17fl oz chicken stock
1 potato, peeled and diced
2 monkfish fillets (about 150g/6oz each), cut into chunks
large handful spinach leaves

Method
1. Preheat a medium pan over a low heat.
2. Heat the oil in a frying pan and sauté the onion and garlic for 1-2 minutes.
3. Add the chilli flakes, coriander seeds, curry powder, cumin seeds, turmeric and cardamom seeds and cook for a further minute.
4. Stir in the stock and add the potatoes. Simmer for 10-12 minutes.
5. Add the monkfish chunks and spinach and continue to cook for a further 5-6 minutes.
6. Remove from the heat and serve.