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