Monkfish Curry

Ingredients

• 3 1/2 Pounds monkfish, cut into thick cubes about 11/4 inches (3 cm) square
• salt and freshly ground black pepper
• 1/4 Cup clarified butter or vegetable oil
• 3 medium onions, coarsely chopped
• 5 large cloves garlic, crushed
• 1 Tablespoon grated fresh ginger
• 2 jalapeños, seeded and finely chopped
• 1 Teaspoon cumin seeds
• 1/2 Teaspoon fenugreek seeds
• 1 Teaspoon ground cumin
• 1 Teaspoon ground turmeric
• pinch of saffron threads
• pinch of ground curry leaf
• 1/2 Teaspoon paprika
• 1 Teaspoon fennel seeds
• 1 Teaspoon mustard seeds
• 2 Teaspoons tomato puree
• juice of ½ lemon
• 5 Cups court bouillon or fish stock, store-bought or homemade
• leaves from 4 or 5 sprigs cilantro, chopped
• cooked basmati rice, for serving

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