Recipes
Date posted: 11/10/2021
Ingredients
| 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 |
Method
- 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.