Masala-spiced monkfish with red lentils and pickled carrots and coconut

Ingredients

For the pickled carrots

• 3 carrots, peeled and sliced

• 1 tbsp fenugreek seeds

• 1 tsp ajwain seeds

• 1 tsp mustard seeds

• ½ tsp onion seeds

• 1 tsp cumin seeds

• 1/3 tsp chilli flakes

• 1 tsp salt

• vegetable oil, to cover carrots

For the monkfish

• 4-5 tbsp salt

• 4 x 100g/4oz monkfish fillets

• 25g/1oz butter

For the masala spice mix

• ¼ cinnamon stick

• 2 tsp fenugreek seeds

• ½ tsp fennel seeds

• 1½ tsp black mustard seeds

• 5 cloves

• 1 tsp coriander seeds

• 1½ tsp cumin seeds

For the red lentils

• drizzle vegetable oil

• ½ onion, chopped

• 1 tbsp mild curry powder

• 225g/8oz red lentils

• 500ml/17½fl oz chicken stock

• ½ red chilli, finely chopped

• 2 heaped tbsp chopped fresh coriander

• salt, to taste

For the garnish

• 1 x 400ml/14fl oz tin coconut milk

• ½ fresh coconut, flesh only, thinly sliced into strips on a mandoline

• fresh coriander shoots (sprouted coriander seeds)

Specialist equipment

• professional vacuum-packing machine