Monkfish curry with coconut milk

Dice the monkfish and season with salt and pepper.

Coat it in a little oil in a frying pan and set aside.

Chop the onion very small and fry in the same oil as the monkfish, when it is golden brown add the crushed tomato, a pinch of cinnamon and salt and fry for three minutes.

Dissolve the curry in a glass of water or vegetable broth and add it to the sauce, let it cook for five minutes and add the coconut milk.

When the coconut milk has been sucking for three minutes, add the monkfish and leave it for another five minutes. char then the monkfish and leave it for another five minutes.

Serve on a plate with some chopped chives or parsley.