1 tsp curry paste (paste not sauce; we like Pataks Madras)
300ml chicken (or veg) stock
3 ripe vine tomatoes, roughly chopped
3 tbsp chopped fresh coriander or chervil
2 tbsp sunflower oil
squeeze of lemon juice
2 tbsp creme fraiche
Maldon salt
freshly ground pepper
Method
Step 1 : Prepare the lentils
Begin by cooking the puy lentils in boiling water for 20-30 minutes or until they are tender.
Drain the lentils in a colander and spread them out on a tray to dry.
Step 2 : Prepare the vegetables
While the lentils are cooking, prep the vegetables.
Heat some olive oil in a saucepan and sweat the carrot, celery, leek, garlic, and ginger until they are soft.
Add the curry paste and a little seasoning to the pan and cook for 2-3 minutes.
Step 3 : Prepare the sauce
Stir in the cooked lentils, then add the stock and bring the mixture to a boil. Check the seasoning and adjust as needed.
Simmer the mixture for 30 seconds, or until you have a loose sauce that is not too wet or dry.
Step 4 : Cook the fish
Remove the pan from the heat and stir in the creme fraiche.
Add the monkfish to the pan and keep it hot for 2-3 minutes or until it is just cooked.
Add the chopped tomatoes and the chopped coriander or chervil to the pan.
Step 5 : Serve
Serve the lentils immediately, dividing them between 4 warmed serving bowls and making sure the sauce and fish are evenly distributed. Enjoy this luxurious and simple dish!