1: Heat the oil in a large non-stick sauté pan over a medium-high heat. When hot, add the onion and cook for 5 minutes or until softened and starting to brown.

2: Add the garlic, ginger and chilli and cook for a couple of minutes. Now add the curry leaves, turmeric and ground coriander and cook, stirring for 1 minute or until fragrant.

3: Add the tomatoes, stock and lentils to the pan. Stir, bring to the boil over a medium heat and simmer for 12–15 minutes or until the sauce is thickened and the lentils are tender.

4: Meanwhile, cut the monkfish into 4cm pieces. Trim the green beans and cut them in half.

5: Add the monkfish and coconut milk to the pan and cook over a gentle heat for 2–3 minutes. Add the beans and cook for a further 3–4 minutes. Remove the pan from the heat, taste to check the seasoning and stir in the coriander. Serve in warmed bowls

To freeze:

Allow the curry to cool then freeze in portions. Defrost fully overnight in the fridge, then reheat in a saucepan over a medium heat until hot all the way through.