1. finely crush spices in a mortar and stir with 2 tbsp. oil to a paste. Cut fish fillets into 3 cm pieces and line with half of the paste. Cover and leave to cool.
Peel the pumpkin, remove the seeds and cut into 2-3 cm pieces. Finely dice the garlic and shallots. Clean the leek, cut the white and light green into rings, rinse and drain. Rinse the lentils in a colander until cooled and drain. Mix yogurt with parsley. Sauté squash, shallots and garlic in 2 tbsp oil until uncolored. Dust with curry, extinguish with vermouth and add fish stock. Cover and simmer for half an hour over medium heat. After 15 minutes, add lentils, leek and remaining spice paste and cook until done with the pot half closed.
3. fry the monkfish pieces in a coated frying pan over high heat in the remaining oil for 3-4 min. season with salt and add to the stew form. Do not make the stew now and cook the fish in it for only 5 min. Season the stew with salt, pepper and lime juice and bring to the table with the parsley yogurt.
Tip: Always use aromatic spices to refine your dishes!
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