Golden monkfish with curried vadouvan mussels and orzo

The day before you want to serve the dish, cure and dry the monkfish. Combine the salt and sugar then mix through the lemon zest. Cover the monkfish in the cure, pressing it onto the fish, then set aside on a tray in the fridge to cure for 1 hour

Wipe off the cure then rinse the fish under cold running water. Pat dry with kitchen paper then wrap in a clean cloth and place in the fridge on a tray to dry. Once fully dry, remove the cloth and return to the fridge to air-dry overnight – this will give the fish a better texture (see note)

For the vadouvan spice mix, toast the seeds, peppercorns, chilli flakes and black cardamom pod in a small dry frying pan then remove and allow to cool. Blend in a spice grinder or pestle and mortar until fine, then strain through a sieve to remove any woody pieces. Mix in the turmeric and paprika then weigh out 20g (any leftover can be kept in an airtight container for up to 3 months)

For the mussels, heat a large lidded wok or deep pan until smoking, then add the mussels quickly followed by the white wine. Cover and steam the mussels for 4-6 minutes – they're ready when they open. Remove the mussels to a bowl (discard any that remain closed) and strain the stock through a sieve into a separate bowl. Set both aside

In a separate medium-sized lidded saucepan, heat a little vegetable oil on a medium heat, then sweat the shallots, garlic and ginger until soft and translucent. Add 20g of the vadouvan spice mix and paprika and mix until the shallots are coated and dry

Add the tomatoes and cook for 5 minutes until cooked down into a purée, then add the carrots and cook for a further 5 minutes until softened

Pour in the reserved mussel stock and simmer for 5-8 minutes until the carrots have cooked through. Transfer the sauce into a blender and blend on a high speed until smooth

Meanwhile, cook the orzo in salted boiling water in a small lidded saucepan, according to the packet instructions. Drain, reserving a little pasta water, then transfer to a slightly larger medium-sized lidded saucepan. Stir through most of the curry sauce along with the citrus zest and juice, chopped coriander and mussels. Taste and season with salt – add a little more curry sauce to create a lightly dressed consistency, if needed. Cover and set aside in a warm place

Place a 20cm frying pan on a medium-high heat. Slice the fish in half, then add it to the pan with the butter. Once the butter has melted and begun to foam, use a spoon to baste the fish to help it cook evenly while developing a rich, golden colour. Once golden brown on one side, turn the fish over and continue basting until golden. Remove and allow to rest

To serve, divide the orzo and mussels between serving plates and sprinkle over the sliced chives. Slice and arrange the monkfish on top then spoon the remaining sauce around the fish. Garnish with the picked coriander and mint leaves and serve immediately