Heat the sunflower oil in a large casserole dish over a medium heat until hot.
Fry the whole spices and the bay leaf for 1-2 minutes until they start to pop, then add the ground spices and some seasoning. Add the coconut milk and 250ml of cold water, stir well, and bring the broth to the boil. Reduce the heat to low then add the prawns and monkfish. Cook gently for 10-12 minutes until the fish is just cooked and the prawns are pink and tender, then remove from the heat.
Meanwhile, place the rice and boiling water in a large saucepan and add a little salt. Bring to the boil over a high heat, then cover and reduce to a simmer. Cook for 15-20 minutes until the rice is tender, then remove from the heat and keep to one side, covered with the lid for at least 10 minutes.
Re-heat the monkfish curry.
Fluff the rice with a fork then spoon into serving bowls. Top with the monkfish curry. Garnish with the coriander and a sprinkle of desiccated coconut before serving.