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- A generous knob of butter
- 1 onion, peeled and finely diced
- A medium piece of ginger, peeled and shredded
- 2 cloves of garlic, peeled and sliced
- 2tsp curry powder
- 1tsp turmeric
- 1 large sweet potato, peeled and cut into ½cm dice
- 80g orange lentils, soaked in cold water for 30 mins
- 60g dried apricots, sliced
- 850ml chicken or vegetable stock
- 8 x 1cm slices of monkfish from the thick end
- Salt
- Pepper
- Sprinkling of garam masala
- Sunflower oil for cooking
- Squeeze of lime
- Fresh coriander to garnish
1 Melt the butter then add the onion, ginger and garlic. Cook over a medium heat for five minutes till they start to soften, then add the spices.
2 Cook for two more minutes then add the sweet potato, drained lentils and apricots.
3 Turn everything together, then add the stock. Bring to a simmer and cook gently for 30 minutes until everything is soft and melting. Season and set aside.
4 Lay the monkfish out on a tray, season and sprinkle lightly with garam masala.
5 Heat the oil in a non-stick pan until it is gently smoking. Fry the monkfish in batches. It should take no more than a couple of minutes on each side. Keep the first batch warm and cook the second.
6 Squeeze the lime over the monkfish, then serve on top of the reheated broth with some fresh coriander on top.
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