Monkfish

• 400g of monkfish
• 1 tbsp of oil

First marinade

• 1/2 tbsp of ginger and garlic paste or chopped ginger and garlic
• 1 green chilli, finely chopped
• 1/2 tsp turmeric
• 1/2 tbsp of lemon juice
• 1 tbsp of oil
• 1 pinch of salt

Second marinade

• 2 tbsp of oil
• 1/2 tsp turmeric
• 1 tsp chilli powder
• 2 tbsp of lemon juice
• 1 tbsp of ginger and garlic paste or chopped ginger and garlic
• 2 tbsp of yoghurt
• 1 tsp mustard
• 1/2 tsp garam masala

• Prepare the monkfish by dividing the fish evenly into 8 portions, each approximately 50g in weight. Wash the fish well and pat dry with kitchen paper
• Mix together the ingredients for the first marinade in a bowl. Add the monkfish portions and mix well until thoroughly coated in the marinade. Arrange on a plate or tray and leave to marinate in the fridge for 30 minutes
• Meanwhile, prepare the second marinade in a separate bowl. Whisk the turmeric and chilli powder into the oil, then mix in the remaining ingredients
• Transfer the monkfish from the first marinade to the second, again turning the fish pieces until fully coated in the mixture. Return to the fridge and marinate for another 2 hours
• When ready to cook, preheat a grill or barbecue to high. Remove the monkfish from the marinade and thread on to metal skewers, or wooden skewers (first soaked in cold water) if preferred
• Drizzle the kebabs with a little oil and grill for 3 minutes. Turn over and cook for another few minutes until slightly charred and the fish has cooked through