Tandoori Monkfish with Tomato Sauce
Monkfish is meaty and versatile, here it is marinaded in lemon, yoghurt, cumin, paprika and chilli powder and served with a spicy tomato sauce.
Ingredients
For the marinade:
- 1 lemon juiced
- 500ml thick Greek natural yoghurt
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp hot chilli powder
- 800g monkfish tail cut into 5 cm cubes
For the sauce:
- 25ml veg oil
- 1 large onion, peeled
- 3 cloves garlic, peeled
- 1 x 5 cm knob ginger, peeled
- 1 green chilli
- 1 tsp garam masala
- 2 tsp fenugreek
- 2 tbs tomato puree
- 1 tin chopped tomatoes
- 75ml water
- 50ml double cream
- 1 small bunch of coriander
Method
Heat a grill to high.
Mix all the marinade ingredients together in a bowl, then add the monkfish and coat all over. Place flat on a baking tray and grill until charred.
Meanwhile blitz the onion, garlic, ginger and chilli then pop into a fry pan with a drizzle of oil and fry for 10 minutes without colour.
Add the spices, tomato puree and tinned tomatoes then bring to the boil and simmer for 10 minutes. Add the water, cream and monkfish along with all the cooking juices and stir through.
Sprinkle with coriander and serve.
Ingredients
For the marinade:
- 1 lemon juiced
- 500ml thick Greek natural yoghurt
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp hot chilli powder
- 800g monkfish tail cut into 5 cm cubes
For the sauce:
- 25ml veg oil
- 1 large onion, peeled
- 3 cloves garlic, peeled
- 1 x 5 cm knob ginger, peeled
- 1 green chilli
- 1 tsp garam masala
- 2 tsp fenugreek
- 2 tbs tomato puree
- 1 tin chopped tomatoes
- 75ml water
- 50ml double cream
- 1 small bunch of coriander
Method
Heat a grill to high.
Mix all the marinade ingredients together in a bowl, then add the monkfish and coat all over. Place flat on a baking tray and grill until charred.
Meanwhile blitz the onion, garlic, ginger and chilli then pop into a fry pan with a drizzle of oil and fry for 10 minutes without colour.
Add the spices, tomato puree and tinned tomatoes then bring to the boil and simmer for 10 minutes. Add the water, cream and monkfish along with all the cooking juices and stir through.
Sprinkle with coriander and serve.
