Tandoori Monkfish
Mike ReidIngredients:
- 1 Monkfish Tail
- 2 tbsp plain yoghurt
- 1 tsp garam masala
- 2 tbsp single cream
- 1 tbsp paprika
- ½ tsp chilli powder
- ½ tsp ground cumin
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- ½ tsp salt
- ½ tsp turmeric
- ½ tbsp tomato purée
- 2 garlic cloves, crushed
- 1 tsp ginger, peeled and finely grated
- 1 Banana leaf to serve
For the mint chutney
- 150g mint leaves, roughly chopped
- 2 green finger chillies, roughly chopped
- 3 garlic clove, roughly chopped
- ½ tsp salt
- lemon juice
- 40g caster sugar
Method:
- To make your tandoori paste, add all your ingredients into a food processor and blend until a smooth paste.
- Take your prepped monkfish and rub your paste all over and cover and refrigerate for at least 2 hours (if you can wait that longer otherwise it’s good to go).
- Meanwhile, for the chutney, place all the ingredients in a blender and blend until the mixture becomes a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container.
- When ready cook your monkfish over fire, nice medium heat, turning frequently until just cooked and then leave to rest before enjoying with your chutney.
