Tandoori monkfish and prawn vindaloo with sticky fennel rice Author: The Duke of Wellington Inn, Newton Serves: 4-6 Ingredients vindaloo sauce: 2 tbsp olive oil 1 tbsp yellow mustard seeds 1 onion, finely chopped 2 tsp kashmiri chilli powder 2 tsp ground coriander 2 tsp ground turmeric 3 cloves garlic, crushed 25 fresh curry leaves