Take monkfish tails and remove from the centre bone (any good fishmonger will do this for you). Skin and remove excess bone till the fish fillet is white in colour. To make the marinade mix the paste, lowfat yoghurt, garlic, ginger, citric juices, cumin and honey together in a bowl. When thoroughly mixed place over the fish. Season with salt and pepper and add in the minced coriander. Leave the marinade as long as possible, that should be ideally around 2 days. Cucumber & Mint Riata: Place the lowfat yoghurt in a bowl, whisk down till smooth and creamy. Add in all the other ingredients and mix. Cover and chill till use. Rice: Wash the rice in several changes of water and then leave it to soak in water for 15 min. Drain till all the water is removed. Place the oil in a heavy bottomed pan over a medium heat. When warm place in the onion and stir till browned. Lightly add in the rice, garlic, salt and pepper, garam and spices. Stir repeatedly for 5 min so all the grains are coated with oil. Turn the heat down slightly, pour on the stock and bring to the boil; cover with a very tight fitting lid. Turn the heat down low and allow the steam to complete the cooking. To serve, fluff up the rice with a fork and add in the mussels and saffron, if you like. (The rice is best served straight away if possible but can be kept hot or possibly a while by placing clingfilm over the top of the pan to retain the heat.) Putting the dish together: You should have the pan you are using to roast the monkfish as warm as possible. Take 1 tbsp of vegetable oil and add in to cover the pan. Having removed the monkfish from the marinade, place into the warm pan. Roast and colour to give a distinctive blackened texture. Place in a warm oven and cook for 7-8 min. Remove and allow to rest for 5 min. Meanwhile start to prepare all the other parts of the dish. Bring your rice top temperature. You'll need a 12cm pastry ring, lightly buttered. Place the ring in the centre of the plate and fill with rice to the top of the ring. Remove the ring, cut the monkfish into chunks, place on top of each other on top of the rice to gain height. Take the cucumber riata and drizzle round the plate. Take the mini popadoms and place 5 around the plate. Finish with fresh coriander.