Date posted: 11/10/2021

Pan roasted Keralan monkfish

A delicious Keralan butter pan roasted Rockport monkfish tail served with a creamy coconut lentil dahl

  • Serves 1
Votes: 1 Average: 5


Everyday Favourites salted butter 60g
Rockport boned vacuum packed fresh monkfish 1pce
Garlic 10g
Lime 1
Micro coriander 3g
Root ginger 12g
Brown skin onion 100g
Everyday Favourites chopped tomatoes 100g
Rich & creamy coconut milk 150ml
Everyday Favourites garam masala 10g
Everyday Favourites ground turmeric 2g
Everyday Favourites mild madras curry powder 8g
Major Keralan pan Asian base paste 40g
Triple Lion red lentils 80g
World of Spice cumin seeds 2g


  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.
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