Ingredients

Steps

• Squeeze the juice from the grated ginger using a cloth into a bowl.
• Fry diced carrot, celery, and leek in olive oil for 5 minutes until soft.
• Add garlic and cook for one additional minute.
• Stir in curry paste, ginger juice, cooked lentils, and 300ml chicken stock.
• Boil the mixture, then reduce heat and stir in tomatoes, coriander, and crème fraîche.
• Season monkfish slices with salt, pepper, and lemon juice.
• Stir the fish into the lentils and cook gently for 3 minutes.
• Spoon the mixture into bowls and garnish with extra coriander.