• 8 x 80g monkfish, cut into medallions
• 2 medium tomatoes, preferably vine tomato
• 1 medium aubergine
• 1 cup olive oil
• 1 tablespoon curry powder
• Plain flour
• Salt
• Freshly ground black pepper

1. Cut aubergine into 8 wedges. Season with salt and pepper. Pour 2 tablespoons olive oil over wedges and leave about 20 minutes.
2. Pre heat the oven to 200°C, and bake aubergine about 15- 20 minutes.
3. Mix 2 tablespoons olive oil with curry power and blend it to thin paste. Lightly season the monkfish with salt and pepper, and brush curry paste over the fish.
   Leave 5 minutes
4. Slice the tomatoes into 8 pieces and dust with flour. Heat frying pan with 2 tablespoons olive oil over medium high heat and pan fried tomatoes.
5. Pre heat another frying pan over medium high heat and pan fried the monkfish with remaining olive oil 2-3 minutes each side or just cooked.

For Sauce

• 1 tablespoon mirin
• 1 tablespoon sake
• 2 tablespoons chicken stock
• 2 tablespoons soy sauce
• 3 tablespoons olive oil
• Combine all the ingredients together into a saucepot and gently heat up

SERVES 4 PEOPLE