Vindaloo Monkfish Recipe - Great British Chefs

Ingredients

• 800g of monkfish tail, cleaned
• 30g of butter
• 30ml of water
• 1/2 lemon
• sea salt
• rapeseed oil
• 2 tsp turmeric
• 2 tsp cinnamon
• 1 tsp ground cloves
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 2 tsp chilli powder
• 1 tsp garam masala
• 1 tsp mustard powder
• 2 tsp paprika
• 1000g of beetroot, plus 2 more for wedges
• 50g of butter
• white pepper
• 2 corn on the cob
• 20g of butter
• 60ml of water
• black pepper
• 4 monkfish cheeks, cleaned
• 100g of flour
• 1 egg
• 100ml of milk
• 100g of breadcrumbs
• salt
• pepper
• 20g of popping corn
• 16 micro coriander shoots
• 16 popcorn shoots
• 1 tsp vegetable oil