|Everyday Favourites salted butter||60g|
|Rockport boned vacuum packed fresh monkfish||1pce|
|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|
- Remove the monkfish from the packaging and place onto a clean tray - cover and place into the fridge.
- 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.
- Finely dice the onions ,garlic and grate the ginger.
- 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.
- 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.
- Heat a frying pan and add a splash of olive oil and heat.
- Season the monkfish and place into the pan turning occasionally until seared on all sides.
- Finish with the Keralan butter - basting the monkfish as you turn, allow to rest and then carve into three pieces.
- 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.