Pan roasted Keralan monkfish

Method Print recipe

1. Remove the monkfish from the packaging and place onto a clean tray - cover and place into the fridge.
2. Mix the Keralan paste with half the butter and the juice from half a lime, then roll in parchment paper and set in the fridge.
3. Finely dice the onions ,garlic and grate the ginger.
4. Heat a saucepan and add the remainder of the butter, fry the onion until soft then add the garlic and ginger and continue to cook for 10-15 minutes on a low heat.
5. Add the spices and cook out for 5 minutes, then add the tomatoes and coconut milk and continue to cook until the lentils are fully cooked and slightly broken down.
6. Heat a frying pan and add a splash of olive oil and heat.
7. Season the monkfish and place into the pan turning occasionally until seared on all sides.
8. Finish with the Keralan butter - basting the monkfish as you turn, allow to rest and then carve into three pieces.
9. Spoon the lentil dahl onto a plate and top with the cooked monkfish , drizzle with the juices from the pan , lime wedge and micro coriander.