Heat 1 tbsp of the olive oil in a pan over a medium heat. Add the shallots and garlic, and cook gently until they are soft but without colour – around 5 minutes.
Add the curry powder and lightly fry until it starts to release the flavours.
Mix in the drained lentils and add enough chicken stock to cover them. Cook the mixture over a low heat, adding stock as required and stirring frequently until the lentils break down. Season with salt and pepper, then stir in the coriander.
While the lentils are cooking, make the cucumber salad. Peel the cucumber into thin ribbons using a peeler. Season, add a squeeze of the lemon juice and drizzle over 2 tbsp of the olive oil.
To make the mint raita, mix the mint with the yoghurt.
Season the fish with a little salt and pepper. Heat the butter and the remaining olive oil in a separate frying pan, and cook the fish on a high heat for approx 4 minutes on each side, or until it’s firm to the touch. Remove from the pan and allow to rest for 1 minute before slicing each piece into 3.
Serve the monkfish immediately on a bed of spiced lentils, alongside the cucumber salad and mint raita.
