Ben Slater’s Gymkhana One-Pot Monkfish Dhal | Waitrose

Elevate your weeknight dinner with this vibrant One-Pot Steamed Monkfish and Lentil Dhal. Ben Slater shows you how to bring the iconic flavours of Gymkhana into your own kitchen using their signature Korma Cooking Sauce and Tandoori Onion Chutney. 🍴

👨‍🍳RECIPE
INGREDIENTS (Serves 2)
Neutral oil
12 curry leaves
1 300ml jar Gymkhana Korma Cooking Sauce
150g red lentils
1 240g packet British Monkfish Chunks
1 tbsp Gymkhana Tandoori Onion Chutney
1 lime, quartered
2 hand-stretched flatbreads, baked

METHOD
1. Preheat the oven to 180 °C.

2. Warm 2 tbsp of the oil in a medium saucepan you have a lid for over a medium heat. Once the oil simmers, add the curry leaves and fry for about 1 minute, until darkened and crisp. Transfer to a plate lined with kitchen paper and set aside.

3. Add the korma sauce and lentils to the pan. Pour in enough water to cover everything by roughly 2cm. Stir, bring to a simmer and cook for about 20 minutes, until the lentils are almost tender but retain a slight bite. The liquid should reduce to a loose glaze that coats them. Add small splashes of water if the mixture thickens too quickly or begins to catch.

4. Meanwhile, dissolve 30g salt in 1 litre cold water in a large bowl. Add the monkfish chunks and leave for 10 minutes until lightly firmed. Drain and pat dry thoroughly.

5. Taste and season the lentils with salt. Arrange the monkfish chunks evenly over the surface. Cover with a lid, and pop the whole pan into the oven to steam the fish over the lentils gently for 10-12 minutes, until the fish is just cooked through and opaque.

6. Divide the korma lentils and monkfish between bowls. Spoon over small blobs of tandoori onion chutney and scatter with the crisp curry leaves. Serve with lime wedges and warm flatbreads alongside.
🎥 Ben Slater: https://www.instagram.com/slaterchef/ https://www.tiktok.com/@slaterchef
#Waitrose #Gymkhana #OnePotRecipe #EasyDinner #CookingShorts

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