- DAHL
- 2 tablespoons rapeseed oil
- 1 large onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tablespoons medium-hot Indian curry paste
- 1 200g dried red lentils
- 3 750ml vegetable stock
- 2 tablespoons tomato paste
- 500g cauliflower, cut into small florets
- 200g coconut cream
- MONKFISH
- Trim, portion, season with curry salt
- butter & lime
- TO FINISH
- Fresh picked crab meat seasoned, a little mayonnaise, miso & lime
- Compressed apple
- Compressed cucumber
- Semi dried grapes
- Crisp cauliflower leaves
- Coriander purée
- Crisp lotus root
- Asian granola
- Apple & curry caramel
Curried monkfish, cauliflower dahl, crab mayonnaise by Daniel Watkins
Daniel Watkins
30th April 2014
Curried monkfish, cauliflower dahl, crab mayonnaise by Daniel Watkins
Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Curried monkfish, cauliflower dahl and crab mayonnaise recipe a try in your kitchen? by Daniel Watkins. (Photography by John Arandhara Blackwell)
Ingredients
Method
DAHL
Heat oil in a large pan over medium heat. Add onion, garlic and curry paste, then cook, stirring, for
5 minutes or until onion softens. Add lentils and stir well to coat. Add stock and tomato paste, bring
to the boil, then cover and simmer over low heat for 15 minutes. Return heat to medium, add
cauliflower and simmer, covered, for 8-10 minutes until cauliflower is tender.
MONKFISH
Trim, portion, season with curry salt
Roast with butter & lime
TO FINISH
Fresh picked crab meat seasoned, a little mayonnaise, miso & lime
Compressed apple
Compressed cucumber
Semi dried grapes
Crisp cauliflower leaves
Coriander purée
Crisp lotus root
Asian granola
Apple & curry caramel
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