Monkfish tikka masala

500g prepared monkfish fillets (membrane removed)

½ tsp ground turmeric

1 tsp ground coriander

1 tsp ground cumin

1 ½ tsp Kashmiri chilli powder

1 tsp flaky sea salt

1 tbsp grated ginger

1 tbsp grated garlic

125g Greek yoghurt

juice of half a lemon

30g butter

For the poha:

150g pawa (flattened rice)

400g potatoes

½ red onion

2 green chillies

½ tsp ground turmeric

1 tsp mustard seeds

1 tsp cumin seed

a few basil leaves or 8 curry leaves

150g peanuts

50g sultanas

30g coconut flakes

2 tbsp olive oil

For the relish:

1 onion

juice of half a lime

1 small red chilli

a few tbsp of coriander