Monkfish masala

Glynn Purnell

Glynn Purnell

19th December 2016
Glynn Purnell

Monkfish masala

⁣As part of The Staff Canteen Live, Glynn Purnell and Luke Butcher will be creating a ⁣monkfish masala recipe ⁣for their demonstration ⁣at the Great Hospitality Show 2017 - supported by Westlands, .⁣You can register here: ⁣⁣If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube


  • Masala spice mix:
  • 456g fenugreek seeds
  • 240g cinnamon sticks
  • 120g fennel seeds
  • 198g black mustard seeds
  • 48g cloves
  • 156g coriander seeds
  • 340g cumin seeds
  • Monkfish prep:
  • 3-4 kg Monkfish -full prep
  • Pickled Carrots:
  • These need a minimum 3 weeks to ferment.
  • This mix will give you approximately 150 portions.
  • 10 kg Large carrots
  • 104g fenugreek seeds
  • 4 litres sunflower oil
  • 22g ajwain seeds
  • 22g black mustard seeds
  • 12g black onion seeds
  • 6g chilli flakes
  • 16g table salt
  • Coriander sauce:
  • Spice mix -
  • 40 teaspoons caraway seeds
  • 40 teaspoons black pepper corns
  • 160 cardamom pods
  • Sauce:
  • 3 tins coconut milk (330ml tins)
  • 150g fresh coriander - washed thoroughly and spun in salad spinner
  • 5g spice mix
  • 0.5g xanthan gum
  • Indian red lentils (approx 40-50 portions):
  • 1 kg red lentils
  • 2 banana shallots
  • 2 large cloves garlic
  • 2 tablespoons mild curry powder
  • 1 litre vegetable stock
  • 1 tablespoon vegetable oil
  • Curry Oil:
  • 1 litre sunflower oil
  • 2 tablespoons mild curry powder
  • Dehydrated coconut
  • Vadouvan Carrots:
  • 8 baby carrots - washed and trimmed
  • 300ml chicken stock (you can use vegetable stock or water if you want the carrots meat
  • free)
  • 75g salted butter
  • 2 tsp vadouvan spice mix
  • Fresh coriander and mint


Masala spice mix:
Blend all thoroughly and pass through a fine sieve.
Monkfish prep:
Salt fish in coarse sea salt for 6 minutes. (7 minutes if bigger).
• wash off salt and roll in muslin cloth and leave in fridge ideally for 24 hours.
• portion into 120g pieces (60g per person) roll in masala spice mix and tap off excess.
Seal in vac pac bag and waterbath at 65c for 12 minutes. Rest.
• Roast in pan and finish with a knob of butter, baste.
• Slice in half - no additional seasoning needed.
Pickled Carrots:
Peel carrots and portion into Minimum 7cm long pieces.
• Slice with julienne blade on a mandolin. Place into a large, deep gastro or roasting tray.
It must be almost to big a tray for safety reasons as you will be pouring hot oil onto the
• In a large pan bring 3 litres of the oil, spices and salt up to 150c. Immediately and
carefully pour over the carrots, then add the remaining 1 litre of cold oil, stir gently then
cling film tightly and leave at room temperature preferably (Perhaps in the dry store?) for
2 weeks minimum.
• Separate the carrots into 2 large vac pac bags being sure to have equal distribution of
oil and seeds between each bag, seal and leave for 1 more week to ferment before
Coriander sauce:
Blend all the spices thoroughly and pass through a fine sieve.
The sauce:
Reduce coconut milk by half.
• Add the spice mix then the washed coriander. Wilt the coriander in the coconut milk for
2 minutes. Empty all the mix into a blender, add the xanthan gum and blend for 2
• Pass through fine sieve and cool immediately over an ice water bath. Vac pac in
medium bags and reserve in fridge.
• When using heat in a sauce pan let down with a little chicken or veg stock and season
with fresh lime juice, salt and ginger.
Indian red lentils (approx 40-50 portions):
Thinly dice shallots and grate garlic cloves. Heat oil in a large sauce pan and sweat off the shallots and garlic.
• Add the lentils and stir thoroughly then add the curry powder and mix in.
• Add 300 ml of the veg stock and cook out gently continually adding the stock when
• Cook lentils until they are just OVER cooked. Empty lentils into a large gastro tray and
cling film. Pierce cling film in a few places then place into fridge to cool completely.
• Vac pac into medium bags and reserve in fridge until needed.
Curry oil:
Place into large vac pac bag and seal to remove all air. Place into a water bath at 65c
for 4 hours. Remove and leave in fridge overnight.
• Hang through a muslin cloth but DO NOT push through.
• Vac pac in medium bags and reserve in fridge until needed.
• To serve use at room temperature and decant in squeezey bottles.
Dehydrated coconut:
Remove coconut from the shell and slice on the mandolin into “bow” shapes.
Dehydrate on 60-70c for 2-3 hours until dry and crispy, DO NOT colour!
Vadouvan Carrots:
Place the stock, butter and vadouvan spice mix into a medium size pan and bring to a boil, once boiling reduce to a simmer and place the carrots into the stock.
• Cook until the carrots are just tender and remove these from the cooking liquor, leave
to one side.
• Turn the heat up and reduce the liquor down to a glaze, once this is achieved place the
carrots back into the pan and remove from the heat.
To Serve:
Add 60g cooked lentils (60g per person) to a small saucepan add a splash of chicken stock and a pinch of brunoise red chilli, heat to a simmer, remove from heat and season with lime juice, salt, ground ginger and a pinch of herb mix (50/50 chiffonade coriander and mint ) serve.
The rest of the garnish is dehydrated coconut shavings, coriander shoots and curry oil.

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