Ingredients
- For the marinade
-
- 2 tsp chilli powder
- 1 tsp salt
- ½ tsp caster sugar
- 1 tsp ginger paste (crushed root ginger)
- 1 tsp garlic paste (crushed garlic)
- 2 tsp malt vinegar
- For the fish
-
- 1 monkfish tail
- boiled rice, to serve
- For the kachumber
-
- ¼ small cucumber, seeds removed, cut into 3mm dice
- ½ carrot, cut into 3mm dice
- 1 tomato, seeds removed, cut into 3mm dice
- ½ tsp salt
- 1 tsp caster sugar
- 1 lemon, juice only
- 2 tbsp extra virgin olive oil
- 1 tbsp finely chopped fresh coriander
- salt and freshly ground black pepper
- For the sauce
-
- 6 cloves
- 2.5cm/1in piece cinnamon stick
- ½ tsp black peppercorns
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 1 tbsp vegetable or corn oil
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 1 red chilli, finely chopped
- 1 tbsp tomato purée
- 3 tbsp stock (or water)
- salt, to taste
Preparation method
- For the marinade, mix together all the marinade ingredients in a shallow dish. Add the monkfish and rub it all over with the marinade; set aside for 30 minutes.
- Meanwhile, for the sauce, tip the cloves, cinnamon, peppercorns, fennel seeds, cumin seeds and coriander seeds into a dry frying pan over a moderate heat. Once the spices begin to colour, transfer them to a spice grinder and grind to make a fine powder.
- Heat the vegetable or corn oil in a medium frying pan, add the garlic and fry until it starts to turn golden-brown. Add the onion and chilli and fry for 2-3 minutes, or until softened.
- Stir in the ground spices briskly to prevent them burning.
- Add the tomato purée, cook for two minutes then stir in the stock (or water). Season, to taste, with salt.
- Add the marinated monkfish to the pan and cook for a further 3-4 minutes.
- Meanwhile, for the kachumber, place the diced cucumber, carrot and tomato into a mixing bowl.
- In small bowl, whisk together the salt, sugar, lemon juice, olive oil and coriander to make a dressing. Pour the dressing over the diced vegetables and mix until well combined. Season, to taste, with salt and freshly ground black pepper.
- Serve the monkfish curry with boiled rice and the salad alongside.
30 mins to 1 hour preparation time
30 mins to 1 hour cooking time
Serves 4