Monkfish Masala with Red Lentils & Pickled Carrots
User Reviews
4.9
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Prep Time
1 d 20 mins
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Cook Time
1 hr
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Total Time
1 d 1 hr 20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
British
Monkfish Masala with Red Lentils & Pickled Carrots
Description
Pickled carrots are dried slowly in a low oven to concentrate their flavor, then marinated in a spiced oil mixture containing fenugreek, ajwain, mustard, nigella, cumin seeds, chili flakes, and salt. The prolonged pickling mellows the vegetables and enhances their bright tang.
Monkfish is first dry salted to draw moisture, then rinsed and dried before rolling in a masala spice mix and cooking precisely at low temperature in a water bath to maintain a delicate texture and infused flavor. The careful temperature control helps achieve tender, flavorful fish without overcooking.
Red lentils are cooked with curry powder, onion, chili, coriander, and chicken stock to create a spiced, hearty base with lime juice added for brightness. Coconut milk with kaffir lime leaf adds richness and aroma as a garnish. The components come together as a balanced dish showcasing Indian-inspired tart, spicy, and creamy flavors alongside the firm, subtly spiced fish.
Ingredients
PICKLED CARROTS
- 3 carrot
- 1 tablespoon fenugreek seeds
- 1 teaspoon ajwain seeds
- 1 teaspoon black mustard seeds
- ½ teaspoon nigella seeds commonly called onion seeds
- 1 teaspoon cumin seeds
- 1/3 teaspoon chili flakes
- 1 teaspoon salt
- vegetable oil
MONKFISH
- 300 grams rock salt
- 130 grams monkfish fillet x 4
- 4 tablespoons masala spice mix
- 25 grams butter
RED LENTILS
- vegetable oil splash
- ½ onion
- 1 tablespoon curry powder mild
- 225 grams red lentils dried
- 500 milliliters chicken stock
- ½ red chili pepper
- 2 tablespoons Coriander
- ½ lime juice of
- salt
COCONUT GARNISH
- 400 milliliters coconut milk can, full-fat
- 1 kaffir lime leaf
- pinch salt
- ½ coconut fresh
TO SERVE
- coriander seeds to garnish coriander shoots, sprouted
Instructions
Pickled Carrots:
- Preheat the oven to 195°F/ 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.
Monkfish:
- 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/145°F. Alternatively, wrap each fillet in heatproof Clingfilm. Heat a saucepan of water until it reaches 63°C/ 145°F 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.
Red Lentils:
- 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.
Coconut Garnish:
- 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.
To Serve:
- 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.
Notes
User Reviews
Overall Rating
4.9
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