- 3 Carrotspeeled and sliced
- 1 tablespoon fenugreek seeds
- 1 teaspoon ajwain seeds
- 1 teaspoon black mustard seeds
- ½ teaspoon onion seeds
- 1 teaspoon cumin seeds
- 1/3 teaspoon chilli flakes
- 1 teaspoon Salt
- Vegetable Oilenough to cover the carrots
- 300 grams rock salt
- 4 x 130 grams monkfish fillets
- 4 tablespoons Purnell’s Masala Spice Mix
- 25 grams Butter
- splash vegetable oil
- peeled and chopped
- ½ Onionpeeled and chopped
- 1 tablespoon mild curry powder
- 225 grams dried red lentils
- 500 millilitres Chicken Stock
- ½ red chillifinely chopped
- 2 tablespoons corianderchopped, heaped
- ½ juice of limejuice only
- 400 millilitres can full-fat coconut milk
- 1 kaffir lime leaf
- pinch salt
- ½ fresh coconutflesh only, thinly sliced into strips on a mandolin
- sprouted coriander seeds, to garnish coriander shoots
Who doesn’t like monkfish?? Really, it’s meaty in a delicate fish form and is used all over; with olives, with bacon, the lot. But it’s big and can hold itself too. The next question; who doesn’t like curry?? So, monkfish and curry – two of my favourites together. This dish works as a starter or as the main event, also (now this is swearing or blasphemy) the lentils can work as a vegetarian option.
*Taken from: Cracking Yolks and Pig Tales by Glynn Purnell is published by Kyle Books, priced £19.99. Photography by Laura Edwards.
- Preheat the oven to 90°C/gas mark ¼, or the lowest setting.
- Spread the carrot slices out on a baking tray and put in the oven overnight, or for 8 hours, until dried out. Pack the carrot slices into a sterilised airtight jar.
- Mix all the spices and salt with enough vegetable oil to cover the carrots, pour over the carrots in the jar and seal. Leave for a couple of weeks (longer if you can) in a cool place before serving.
- Sprinkle the salt over the monkfish fillets and leave for 5–6 minutes to draw out the moisture.
- Rinse the salt o# thoroughly under cold running water. Wrap the monkfish in a clean tea towel and leave overnight in the fridge.
- Spread out the spice mix on a plate and roll the monkfish fillets in the mixture. Seal each fillet in a vacuum food bag and cook for 11 minutes in a water bath at 63°C. Alternatively, wrap each fillet in heatproof Clingfilm. Heat a saucepan of water until it reaches 63°C on a cooking thermometer, add the wrapped fillets and cook for 11 minutes, keeping the temperature constant.
- Melt the butter in a frying pan over a medium heat until foaming. Remove the fish from the bags or clingfilm and then sear on each side for 2–3 minutes until golden brown and crisp all over.
- Heat a splash of vegetable oil in a saucepan and sweat the onion over a gentle heat for 4–5 minutes until softened. Stir in the curry powder, then add the lentils, stir well and cover with the stock. Simmer for 10–15 minutes, or until the lentils are tender.
- When the lentils are cooked, stir in the chilli, coriander and lime juice and season to taste with salt. Set aside.
- Pour the coconut milk into a saucepan and add the lime leaf and salt. Simmer over a medium heat for about 15–20 minutes until reduced by half.
- Heat a frying pan until hot and toast the coconut strips for about 2 minutes until golden brown and fragrant.
- Spoon the lentils onto each serving plate.
- Carve each monkfish fillet in half and place one piece of monkfish on top of the lentils and the other piece next to them.
- Drizzle over a bit of the reduced coconut milk, then garnish with the toasted coconut strips, pickled carrots and coriander shoots.