Tandoori monkfish

Tandoori monkfish

By
From
Indian Food Made Easy
Serves
4 as a light meal
Photographer
Vanessa Courtier

This is a delicious, summery dish that is perfect for serving in warmer weather, although it is eaten all year round in India as bite-size appetisers served with drinks. I think this makes a perfect light meal and when served with a light salad, it is simple and satisfying, yet sophisticated enough to serve to any dinner guest. I have used monkfish here as it is a hearty, meaty fish which goes wonderfully with these flavours, but any firm-fleshed fish would work well.

Ingredients

Quantity Ingredient
750g monkfish, cut into large cubes
4 wooden skewers, soaked in water for 1 hour
1-2 tablespoons melted butter, to baste
lemon wedges, to serve

Marinade

Quantity Ingredient
2 tablespoons gram flour
4 tablespoons greek-style thick yoghurt
1 teaspoon lemon juice
1/2 teaspoon each carom seeds, turmeric powder, red chilli powder and paprika
2 teaspoons ginger paste
1 tablespoon garlic paste
1 teaspoon garam masala
1 tablespoon vegetable oil
1 egg
salt, to taste

Method

  1. Mix together all the ingredients for the marinade. Rub well into the fish and leave to marinate in a non-metallic bowl in the fridge for a few hours. Bring back to room temperature before cooking.
  2. Preheat the oven to 180°C. Thread the fish onto the skewers, place on a baking sheet and bake for 15 minutes in the middle of the oven. Meanwhile, make the salad and dressing. Then baste the fish with the butter, place the baking sheet on a higher shelf and cook for another 3–4 minutes. Serve with lemon wedges and salad.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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