In a pan fry slightly garlic and onion (use a large pan, so you can have a uniform cooking without stirring)
At high heat add the rice until browned
Remove bone and skin from the monkfish and cut to small cubes
Add beans and stir
Sprinkle with white wine ( sfumare) until evaporated
Low the heat, add ¼ of cup of broth and cover.
Add the monkfish cubes
Add 1/4 cup of broth each time you see the rice becoming too dry, until ready (it must be “al dente”!); don’t touch the rice with a metallic spoon at this moment, but use only the wooden spoon
5 minutes before ending add the curry powder and stir gently
