- DAHL
- 2 tablespoons rapeseed oil
- 1 large onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tablespoons medium-hot Indian curry paste
- 1 200g dried red lentils
- 3 750ml vegetable stock
- 2 tablespoons tomato paste
- 500g cauliflower, cut into small florets
- 200g coconut cream
- MONKFISH
- Trim, portion, season with curry salt
- butter & lime
- TO FINISH
- Fresh picked crab meat seasoned, a little mayonnaise, miso & lime
- Compressed apple
- Compressed cucumber
- Semi dried grapes
- Crisp cauliflower leaves
- Coriander purée
- Crisp lotus root
- Asian granola
- Apple & curry caramel
Curried monkfish, cauliflower dahl, crab mayonnaise by Daniel Watkins
Daniel Watkins
30th April 2014
Curried monkfish, cauliflower dahl, crab mayonnaise by Daniel Watkins
Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Curried monkfish, cauliflower dahl and crab mayonnaise recipe a try in your kitchen? by Daniel Watkins. (Photography by John Arandhara Blackwell)
Ingredients
Method
DAHL
Heat oil in a large pan over medium heat. Add onion, garlic and curry paste, then cook, stirring, for
5 minutes or until onion softens. Add lentils and stir well to coat. Add stock and tomato paste, bring
to the boil, then cover and simmer over low heat for 15 minutes. Return heat to medium, add
cauliflower and simmer, covered, for 8-10 minutes until cauliflower is tender.
MONKFISH
Trim, portion, season with curry salt
Roast with butter & lime
TO FINISH
Fresh picked crab meat seasoned, a little mayonnaise, miso & lime
Compressed apple
Compressed cucumber
Semi dried grapes
Crisp cauliflower leaves
Coriander purée
Crisp lotus root
Asian granola
Apple & curry caramel
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
