Ingredients

Ingredients For the curried oil

• 3 tbsp vegetable oil

• 1 tbsp curry powder

• 1 tsp ground turmeric

• 1 tsp ground cumin

For the monkfish cheeks

• 2 monkfish cheeks

• salt and freshly ground black pepper

• 1 tbsp curried oil (see above)

• 2 tbsp olive oil

For the crabcakes

• 150g/5oz Maris Piper potatoes, peeled and chopped

• 150g/5oz white crabmeat

• 1 tbsp chopped fresh coriander

• 1 red chilli, finely chopped

• 1 lime, juice only

• salt and freshly ground black pepper

• 100g/3½oz plain flour

• 2 free-range eggs, lightly whisked

• 100g/3½oz panko breadcrumbs

• 2 litres/3½ pints vegetable oil, for frying

For the cauliflower

• 1 head cauliflower, separated into small florets

• 50g/2oz butter

• 300ml/10½fl oz full-fat milk

• salt and freshly ground black pepper

• curried oil (see above)

For the sauce

• vegetable oil

• 2 shallots, finely chopped

• 1cm/½in fresh root ginger, chopped or grated

• 1 tbsp curry leaves

• 2 lemongrass sticks, bruised

• 1 lime, zest only

• 300ml/10½fl oz chicken stock

• 300ml/10½fl oz coconut milk

• 10g/½oz lecithin (optional)

For the monkfish tail

• 2 x 7cm/3in pieces monkfish tail, off the bone

• vegetable oil

• 50g/2oz butter

To serve

• knob of butter

• 200g/7oz baby leaf spinach

• 3 spring onions, sliced at an angle

Description

The Meaty Fish And Sweet Crabcakes Are Excellent Paired With Bold Indian Spicing And A Smooth Curry Sauce.

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