4:19 AM 13th December 2019
Roast Monkfish, Beetroot Curry Sauce, Fennel And Preserved Lemon BhajiIngredients - Serves 6
1 large monkfish tail, cleaned and prepped
3 tbsp curry powder
2 tbsp oil
1tsp ground cumin
½ tsp turmeric
The black seeds from 6 cardamom pods
1tbsp curry leaves
2 red onions
4 cloves of garlic
2 red chillies, sliced
1 tbsp tomato puree
1 can coconut milk
500g cooked beetroots
For the bhaji
1 large fennel
1 small white onion
3 preserved lemons
3 tbsp gram flour
½ tsp tumeric
½ tsp curry powder
½ tsp hot chilli powder
Oil to fry
First make the sauce,
heat the oil and fry the curry spices on a low heat until fragrant.
Add the onion and garlic and sweat down.
Add the chillies, tomato purée, beetroot and coconut milk.
Season and cook until the beetroots are soft and the sauce has reduced by ⅓.
Blend and pass through a sieve.
To make the bhajis
finely slice the fennel, lemons (take out the pips) and onion.
Toss in the spices and flour and add a little water until the mixture comes together in a fairly stiff batter.
Heat up the oil to 180˚C and fry for 2-3 minute or until crispy.
Season with a pinch of salt and chilli powder.
Toss the monkfish
in the curry powder, heat a tbsp of oil in a pan until hot and add the fish.
Cook carefully, browning each side and then add the butter.
Continue to cook and baste until the internal temperature of the fish reads 52˚C.
Take off the heat and allow to rest before slicing and serving with the sauce and bhaji.
Recipes have been created by Masterchef finalists Billy and Jack to coincide with their partnership with the UK’s leading food thermometer brand Thermapen, who have recently launched their Campaign Against Dry Turkey.
To find out more, please visit https://thermapen.co.uk/