Monkfish Masala with red lentils, pickled carrots and coconut garnish

Name: Monkfish Masala with red lentils, pickled carrots and coconut garnish
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; 300 g rock salt; 130 g monkfish fillets; 4 tbsp Masala spice mix; 25 g butter; Splash of vegetable oil; 1/2 onion, peeled and chopped; 1 tbsp mild curry powder; 225 g dried red lentils; 500 ml chicken stock; 1/2 red chilli, finely chopped; 2 heaped tablespoons chopped coriander; Juice of half a lime; Salt; 400 ml can full-fat coconut milk; 1 kaffir lime leaf; Pinch of salt; 1/2 fresh coconut, flesh only, thinly sliced into strips on a mandolin; Coriander shoots (sprouted coriander seeds) to garnish

stiritupmagazine.co.uk

Discover a unique dish combining crispy pickled carrots, tender monkfish rolled in spices, and flavorful red lentils topped with a coconut garnish—perfect for a special occasion or adventurous meal.

View full recipe on stiritupmagazine.co.uk

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