Tandoori Monkfish

Mike Reid


  • 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


  1. To make your tandoori paste, add all your ingredients into a food processor and blend until a smooth paste.
  2. 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).
  3. 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.
  4. 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.
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