Recently I made tandoori snapper using a Rick Stein recipe and wanted to try an idea for skewered monkfish inspired by the cooking method.
I blitzed together a few ingredients I fancied – including mustard seeds, hot chillis and curry leaves – with a little low fat (yep still on a healthkick!) yoghurt and smothered this all over some rather beautiful monkfish that had briefly sat in a marinade of turmeric, chilli powder and lemon juice.
Served with a cinnamon & nigella seed carrot salad and cauliflower roasted with fennel and caraway seeds, this was a tasty and healthy dinner perfect for a lazy Saturday. The marinade was pretty pungent thanks to the mustard and chilli, and the curry leaves are definitely (and happily!) noticeable in the finished dish.
You will need:
For the yoghurt paste:
1 heaped tbspn natural low fat yoghurt
1 tspn yellow mustard seeds
1 tspn black mustard seeds
1 green finger chilli
Around 10 small curry leaves
2 crushed cloves of garlic
2 spring onions, finely sliced
1/2 tspn salt
For the fish:
1/2 tspn salt
1 tbspn turmeric
Juice of 1/2 lemon
1 tspn chilli powder
1 large monkfish tail (about 280g), bone removed and cut into 8-10 decent sized chunks
You’ll also need 2 skewers – I used soaked wooden ones
1 – Preheat the oven as hot as it will go and soak a couple of wooden skewers to avoid burning them
2 – Use a mortar and pestle to grind down the mustard seeds a little then tip them into a bowl along with the other ingredients for the yoghurt paste and blend using a stick blender
3 – Mix the fish chunks together with the other ingredients for the fish and set aside for 5 minutes then transfer the marinated fish to the paste; mix well and leave for another 5-10 minutes
4 – When ready to cook, pierce the fish along the skewers and transfer to a wire rack sat above a large baking tray to catch drips; place this in the top of the oven and bake fiercely for around 8 minutes until cooked through