Prep time 1 hours
Massaman curry paste, 1 tbsp
Onion, 1 Large, diced
Mussels 1kg ,cleaned
Dry white wine, 600ml
Cumin seeds, ½ tsp
Garlic cloves, 2
Fresh Orange juice, ½ an orange.
Salt, as needed
Pepper, as needed
Start by making the salsa to allow time for it to marinate. Chop the tomatoes, spring onion, green pepper and coriander finely. Toss together in a bowl, add the lime juice, oils, spices and chili flakes, mix well. Add half a cup of water, cover and set in the fridge for later.
Season the monkfish with salt, olive oil and lemon juice, refrigerate for approx. 30 minutes. Place a skillet with a tablespoon of ghee over medium heat.
Once hot, place the fillets in the pan and cook for around 4 mins on each side. Set aside for 15 minutes. Once cooled, dice the fillets nicely and add it to the refrigerated salsa. Mix well set aside for serving.
In a large pot heat the rest of the ghee, add the garlic and cook until softened. Remove the garlic and let cool. Toss in the cumin seeds and roast for 1 minute, add the Massaman Paste and mix well.
Add the diced onions and keep cooking for 5 minutes on medium heat. Season with salt and pepper along the way, as needed. Add the wine and cook for another 5 minutes.
Toss in the mussels, cover the pot and cook for about 6-7 minutes or until they open. At 3 minutes mix in the orange juice and stir to distribute all the flavors. Once all or most of the mussels have opened, remove from the heat and set aside for plating.
To plate place the cooked mussels and juices in a large serving bowl and toss evenly with the monk fish salsa. Garnish with any left-over coriander.