Lemon Coconut Dhal with Monkfish and Samphire

Name: Lemon Coconut Dhal with Monkfish and Samphire
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Ingredients: Cornish sea salt; Freshly ground black pepper; 1 monkfish tail, boneless and cut into chunks (approx. 600-800 g); 1 large thumb of Cornish butter; 400 g samphire; 1 tbsp mild or medium curry powder; 2 green chillies, finely chopped; 1 tsp ground turmeric (for colour, not essential); 2 tbsp ground fenugreek; 2 tins of coconut milk; 500 g red lentils; 3 large lemons, juiced; 1 tin of chopped tomatoes; Sunflower or vegetable oil; 1½ large white onions or 3-4 big shallots, finely chopped; 5 large cloves of garlic, very finely chopped or minced; 2 thumbs of fresh ginger, minced (or 1 tbsp ground ginger)

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

For The Love Of The Sea

By Jenny Jefferies

Published 2021

About

I picked up this recipe when travelling around Sri Lanka in 2017. It has become a favourite dish to make for friends and family and I now always have the basic ingredients in the cupboard. I have adapted it over time to work with ingredients local to Cornwall, like monkfish and samphire which I think complement it wonderfully! — Amy O’Brien

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method