This quick & easy recipe is perfect on a chargrill for a casual get together.
5 people12 minutes35 minutes
Ingredients
2tbspButter
(melted for basting)
1tspChickpea Flour
0.5tspCumin
powder
125mlExtra Virgin Olive Oil
1tbspFresh Coriander
(finely chopped)
1cloveGarlic
(finely chopped)
0.5 - Ginger
(roughly chopped)
1tbspGreek Yoghurt
1tspLemon Juice
1pinchLemon Juice
(or chaat masala, for garnish)
1tbspMint Chutney
(to serve)
520gMonkfish
(can also use cod or hake fillets) (cut into 4cm chunks)
1pinchSalt
5 - Skewers
(wooden)
3tspSumac
1tspVegetable Oil
0.4tspWhite Pepper
For the Dressing
0.5 - Lemon
(zest & juice)
For the Marinade
3clovesGarlic
(roughly chopped)
1pinchSalt
(to taste)
Method
Add the fish to a mixing bowl with the lemon juice and salt. Mix well and set aside.
In a blender, add the garlic and ginger to a splash of water to make a thick smooth paste.
Soak the wooden skewers in warm water while you make the marinade.
In a separate bowl, add the blended garlic and ginger paste, along with the rest of the marinade ingredients. Mix well and add the fish cubes. Leave to marinate for 15-20 minutes.
Combine dressing ingredients and set aside.
Preheat the grill to a medium/high setting. Skewer the fish, pat the extra marinade over the pieces and grill for 10-12 mins or until just done. Baste with butter halfway through cooking.
Serve the fish skewers over roti bread with your dressing. Can also be served with a sprinkle of lemon juice or chaat masala and a side of mint chutney.