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Heat the oil in a large frying pan (skillet) over a medium-high heat.
Add the onion to the pan and cook for 5 minutes, stirring often, until softened.
Add the pepper, garlic, ginger, curry powder, coriander, cumin, paprika, salt and pepper. Stir and cook for a further 2 minutes.
Add the tomato purée, canned tomato, stock and coconut milk. Stir together and bring to a gentle bubble.
Add the monkfish chunks and green beans and cook for 6–8 minutes, until the monkfish is cooked through.
If you would like to thicken the curry, slowly pour in the cornflour slurry, whilst stirring, until the thickness is to your liking.
Stir in the spinach (it should wilt quickly), then turn off the heat.
Serve with cooked rice, topped with fresh coriander, slices of fresh chilli, and naan on the side.