This dish by Praveen Nayak, executive sous chef at The Lalit London, is a restaurant-style fish preparation that is both healthy and hearty.
Chef Nayak works at Baluchi, which is set in the beautifully restored former St. Olive’s Grammar School near Tower Bridge, where the grand Victorian architecture creates a luxurious dining atmosphere. The restaurant is celebrated for combining traditional Indian regional cuisine with modern fine-dining creativity.
Ingredients
For the Monkfish
- 600 grams monkfish fillet, cut into 4 portions
- 20 fresh curry leaves
- 2 green chilies
- 1 tbsp ginger
- 4 cloves garlic
- 2 tbsp thick yogurt
- 1 tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp white pepper
- 1 tbsp lime juice
- 1 tbsp coconut oil
- Salt to taste
For the Malabar Coconut Sauce
- 1 tbsp coconut oil
- 1 small shallot, sliced
- 1 tsp ginger, chopped
- 1 garlic clove
- ½ tsp turmeric
- ½ tsp fennel seeds
- ¼ tsp black pepper
- 200 ml coconut milk
- 100 ml fish stock
- Small piece of tamarind (or 1 tsp paste)
- Salt
For the Couscous Upma
- 200 grams of couscous
- 220 ml vegetable stock
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 8 curry leaves
- 1 green chili, finely chopped
- 1 small shallot, finely diced
- 1 tbsp roasted cashews
- 1 tbsp diced red pepper
- Salt
- Juice of ½ lime
Method
- To make the monkfish, blanch curry leaves for 10 seconds and refresh in ice water. Blend curry leaves, chilies, ginger, garlic, yogurt, turmeric, coriander, pepper, lime juice, coconut oil, and salt into a smooth paste. Coat monkfish thoroughly and marinate for 2–4 hours. Cook in a clay oven/tandoor at 280–320°C for 6–8 minutes or until just cooked. Finish with a brush of curry leaf-infused coconut oil.
- To make the couscous upma, pour boiling stock over the couscous, cover, and allow it to absorb for five minutes. Fluff with a fork. Heat coconut oil and temper mustard seeds, urad dal, chana dal, curry leaves, and chili. Add shallots and peppers and sauté until soft. Fold in couscous. Season with salt and lime juice.
- To make the Malabar Coconut Sauce, heat coconut oil and gently sweat shallots, ginger, garlic, and fennel. Add turmeric and pepper. Pour in fish stock and tamarind. Simmer for five minutes. Add coconut milk and cook gently for another 5 minutes. Blend until smooth and strain. Adjust seasoning and keep warm.
- To assemble, pour the sauce and place the fish and couscous. Serve with brown rice.
