Monkfish Masala with red lentils, pickled carrots and coconut garnish - Stir it up Magazine

Ingredients

• 3 carrots, peeled and sliced
• 1 tbsp fenugreek seeds
• 1 tsp Ajwain seeds
• 1 tsp black mustard seeds
• 1/2 tsp onion seeds
• 1 tsp cumin seeds
• 1/3 tsp chilli flakes
• 1 tsp salt
• Vegetable oil – enough to cover the carrots
• g rock salt
• g monkfish fillets
• 4 tbsp Masala spice mix
• g butter
• Splash of vegetable oil
• 1/2 onion, peeled and chopped
• 1 tbsp mild curry powder
• g dried red lentils
• ml chicken stock
• 1/2 red chilli, finely chopped
• 2 heaped tablespoons chopped coriander
• Juice of half a lime
• Salt
• ml can full-fat coconut milk
• 1 kaffir lime leaf
• 1/2 fresh coconut, flesh only, thinly sliced into strips on a mandolin
• Coriander shoots (sprouted coriander seeds) to garnish