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Spiced monkfish, red lentil dahl and tomato and coriander sauce

kept byNicolaCouch
recipe bybbc.co.uk
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Ingredients: 

For the pickled papaya
1 large green papaya, peeled, seeds removed, thinly sliced lengthways
1½ tbsp mustard seeds
1½ tbsp vegetable oil
¼ dried red chilli, finely diced
1 garlic clove, crushed
1 tsp turmeric
1 tsp sugar
1 tbsp white wine vinegar
For the monkfish
2 tsp turmeric
2 tsp garam masala
2 tsp sweet paprika
2 tsp ground coriander
2 tsp ground cumin
salt and freshly ground black pepper
4 x 200g/7oz pieces monkfish tail, skinned
1 tbsp olive oil
For the rougaille
1 tbsp vegetable oil
1 banana shallot, finely diced
2 garlic cloves, minced
1cm/½in fresh root ginger, grated
½ red birds’-eye chilli, finely diced
1 x 400g/14oz tin plum tomatoes

For the dahl
1½ tbsp vegetable oil
1 banana shallot, finely diced
2 garlic cloves, minced
1cm/½in piece fresh root ginger, minced
250g/9oz red lentils
300ml/10fl oz vegetable stock
1 tbsp chopped fresh coriander, to garnish

For the tomato and coriander sauce
½ banana shallot, finely diced
1 garlic clove, finely diced
1cm/½in piece fresh root ginger, finely diced
½ mild red chilli, finely diced
3 fresh plum vine tomatoes, roughly chopped
1 tbsp fresh coriander, roughly chopped
½ lemon, juice only

For the garnish
vegetable oil, for deep-frying
1 large white onion, sliced
1 tbsp Garam Masala


 

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