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
