Mike Van de Elzen: Monkfish Dhal

Monkfish Dhal  Prep time: 30 minutes  Serves: 6  600gm monkfish, cut into large pieces   1 tsp chilli powder   1 tsp turmeric   1 Tbsp vegetable oil   Salt   2 cups orange lentils, rinsed   2 cups yellow lentils, rinsed   3-4 cups water (enough to cover lentils)   2 tsp turmeric  2 whole fresh green chillies, sliced lengthways, seeds in   1 tbsp butter or ghee   1 tsp cumin   1 bunch spinach, roughly chopped   1 x 400gm tin chopped tomatoes   1 red onion, sliced   1 tsp mustard seeds   1 tsp cumin seeds handful curry leaves, whole handful fresh coriander leaves, whole   2 tbsp vegetable   Cooked rice   poppadums to serve  vegetable oil for deep frying  In a large bowl, combine the monkfish pieces, 1 tsp turmeric, 1 tsp Kashmiri chilli powder,1 Tbsp vegetable oil and a pinch of salt. Mix together until the fish is coated, cover and set aside.  Place the lentils in a large pot and cover with water. Bring to the boil. Reduce heat and add 2 tsp turmeric, green chillies, 1 Tbsp of butter and stir until the butter melts. Now add the cumin powder, spinach and tomatoes. Stir and leave to simmer for 20 minutes.   To cook the fish  Heat 1Tbsp vegetable oil in frying pan. Add the mustard and cumin seeds cook until they start to pop, add the red onion and sauté for another minute. Before adding in the monkfish, continue to sauté until the fish is just cooked. Finally add the coriander and curry leaves. Transfer the contents of your frying pan into the dhal and check the seasoning. Remove from heat and cover until ready to and serve.   Serve the monkfish dhal with rice and poppadums. See omnystudio.com/listener for privacy information.