Tandoori Prawns and Monkfish with Indian Slaw

Tandoori Prawns and Monkfish with Indian Slaw! Delicious monkfish and prawns marinated in spiced fenugreek and pomegranate sauce, straight from the tandoor. Serve with a punchy Indian slaw and pickle! James used sauce from Swaadish!

Ingredients

600g monkfish, sliced
12 prawns

Marinade

400ml fenugreek and pomegranate Swaadish sauce

Pickle

100ml white wine vinegar
50g caster sugar
Splash of water
2 tsp black mustard seeds
2 tsp chilli powder
1 tsp salt
1 lime juice and zest

Slaw

2 carrots, sliced
½ white cabbage, sliced
½ mooli, sliced
1 red onion, peeled and sliced
Few sprigs of mint and coriander, chopped

Method

Print Recipe

Mix together the sauce, cover the monkfish and prawns in the marinade, cover with cling film and pop in the fridge overnight.
Heat a tandoor until hot, place the fish on skewers then pop in the tandoor for 10 minutes until charred.
Heat all the ingredients together for the pickle, pour over the vegetables and serve with the fish.

Ingredients

600g monkfish, sliced
12 prawns

Marinade

400ml fenugreek and pomegranate Swaadish sauce

Pickle

100ml white wine vinegar
50g caster sugar
Splash of water
2 tsp black mustard seeds
2 tsp chilli powder
1 tsp salt
1 lime juice and zest

Slaw

2 carrots, sliced
½ white cabbage, sliced
½ mooli, sliced
1 red onion, peeled and sliced
Few sprigs of mint and coriander, chopped

Method

Mix together the sauce, cover the monkfish and prawns in the marinade, cover with cling film and pop in the fridge overnight.
Heat a tandoor until hot, place the fish on skewers then pop in the tandoor for 10 minutes until charred.
Heat all the ingredients together for the pickle, pour over the vegetables and serve with the fish.