Ingredients

• 2cm/1in piece fresh root ginger
• peeled
• grated
• 50ml/2fl oz olive oil
• 1 carrot
• peeled
• finely diced
• 1 celery stalk
• finely diced
• 1 leek
• trimmed
• finely diced
• 1 garlic clove
• peeled
• finely chopped
• 1 tsp mild curry paste
• 200g/7¼oz Puy lentils
• cooked according to packet instructions
• 300ml/10½fl oz chicken stock
• 3 tomatoes
• peeled
• seeds removed
• diced
• 2 tbsp chopped fresh coriander
• 2 tbsp crème fraîche
• 200g/7¼oz monkfish
• trimmed
• thinly sliced
• salt and freshly ground black pepper
• 1 lemon
• juice only
• 1 tbsp chopped fresh coriander
• to serve

Directions

• For the curried lentils
• place the grated ginger in a clean towel or a piece of muslin
• over a small bowl
• and twist the cloth to extract the juice. Set aside.
• Heat the olive oil in a frying pan and fry the carrot
• celery and leek 4-5 minutes
• or until the softened.
• Add the garlic and cook for a further minute. Stir in the curry paste
• reserved ginger juice
• lentils and chicken stock. Bring the mixture to the boil
• reduce the heat and stir in the tomatoes
• coriander and crème fraîche.
• For the monkfish
• season the monkfish slices
• to taste
• with salt and freshly ground black pepper and pour over the lemon juice.
• Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes
• or until the fish is cooked through.
• To serve
• spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander.