An absolutely delicious dinner which reminds me of the Anglo-Indian breakfast dish kedrigree. I made double the recipe and it was even better reheated the next day with a poached egg on top.
200g monkfish fillet, cubed
2 tbsps. of olive oil plus extra for drizzling
1 tbsps. of sumac
1 tbsp. of butter
1 tsp. of cumin seeds
1 onion, sliced
½ tsp. of ground turmeric
Pinch of saffron threads
150 of basmati or long grain rice, rinsed
200ml of warm fish stock
2 tbsps. of chopped fresh parsley
Salt and freshly ground white pepper
Put the monkfish in a bowl, drizzle with oil, sprinkle with the sumac and toss gently to coat. Melt the butter in a frying pan, add the monkfish and cook, turning frequently for 3-4 minutes. Remove from the heat, set aside and keep warm. Dry-fry the cumin seeds in a saucepan for a few minutes until they release their aroma. Add the olive oil and when it is hot add the onion. Cook over low heat, stirring occasionally for 5 minutes until softened but not browned. Stir in the turmeric, saffron and the rice and cook for 20-25 minutes until the rice is tender and the liquid has been absorbed. Stir in the parsley and season well with salt and white pepper. Transfer to a warm serving dish, top with the monkfish and serve immediately.