Tandoori-Style Monkfish on Coconut, Lime & Spinach Dahl

WHAT'S THE STORY? Indian cuisine has always fascinated me , the way it engages all the senses with flavour, colour, and spice. I worked closely with Indian chefs throughout my career, and their influence pushed me to experiment with fusing my classical background with Indian flavours. This monkfish dish is one of those explorations: bold, layered, and full of character. It’s a style of cooking that has been really well received everywhere I’ve brought it.'

Mark Foley.

Serves: 4 | Prep Time: 30 mins | Cook Time: 45 mins

A contemporary Indian-inspired dish balancing the meaty richness of monkfish with

fragrant lentils and a punch of acidity from pickled fennel. Bold, clean and deeply

layered.

- Tandoori-Style Monkfish

Ingredients:

 600g monkfish tail, trimmed and portioned into 4 medallions

 100g natural yoghurt

 1 tbsp lemon juice

 1½ tsp ground cumin

 1 tsp Kashmiri chilli powder

 1 tsp smoked paprika

 1 tsp garam masala

 1 tsp ground coriander

 1 tsp grated fresh ginger

 1 clove garlic, minced

 Salt to taste

 Drizzle of oil for cooking

Method:

1. Mix yoghurt with all spices, lemon juice, garlic, and ginger. Season well.

2. Marinate monkfish in the tandoori mix for at least 2 hours (overnight for deeper

flavour).

3. Sear monkfish on a hot pan or grill for 2–3 minutes each side until lightly charred and

just cooked through. Rest 1–2 minutes before plating.

- Coconut, Lime & Spinach Dahl

Ingredients:

 200g red lentils, rinsed

 1 small onion, finely chopped

 1 clove garlic, minced

 1 tsp grated ginger

 1 tsp ground turmeric

 1 tsp mustard seeds

 1 green chilli, slit (optional)

 1 x 400ml tin coconut milk

 300ml vegetable or chicken stock

 Zest and juice of 1 lime

 100g baby spinach

 Salt to taste

 1 tbsp coconut or neutral oil

Method:

1. Heat oil in a pan, toast mustard seeds until they pop. Add onion, garlic, ginger, and

cook until softened.

2. Stir in turmeric, lentils, stock, coconut milk, and green chilli. Simmer gently for

20–25 mins until lentils are soft but still holding shape.

3. Fold in spinach and cook just until wilted. Finish with lime zest and juice. Adjust

seasoning to taste.

-Saffron-Pickled Fennel

Ingredients:

 ½ bulb fennel, thinly shaved

 100ml white wine vinegar

 50ml water

 1 tbsp sugar

 Pinch of saffron threads

 ½ tsp salt

Method:

1. Warm vinegar, water, sugar, salt, and saffron in a pan until sugar dissolves.

2. Pour hot liquid over shaved fennel. Let cool and pickle for at least 30 minutes (can

prep up to 2 days in advance).

- To Plate

 Spoon a generous base of dahl onto each plate.

 Gently place seared monkfish on top.

 Arrange strands of saffron-pickled fennel over or beside the fish.

 Garnish with micro coriander, a lime wedge, or a brush of charred yoghurt (if

desired).

- Chef’s Notes

 Monkfish swap: Swordfish or halibut works if monkfish is unavailable.

 Texture tip: Slight bite left in the lentils gives more elegance than overcooked mash.

 Presentation upgrade: Ring-mould the dahl or use a swipe of spiced oil or tamarind

gel for plate finesse.