World Cuisine

  • 1 kg (2 lb) monkfish fillet, cut into 4 cm (1½ inch) cubes
  • 200 g (7 oz) natural yogurt
  • 4 tablespoons lemon juice
  • 3 garlic cloves, crushed
  • 2 teaspoons grated fresh root ginger
  • 1 teaspoon hot chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 red chillies, finely sliced
  • salt and pepper
  • chopped fresh coriander
  • lime slices
  • sliced red chillies

Put the monkfish cubes into a non-metallic bowl. In a small bowl, mix together the yogurt, lemon juice, garlic, ginger, chilli powder, cumin, ground coriander and chillies and season with salt and pepper. Pour this over the fish, cover and marinate in the refrigerator overnight, if time allows.

Lift the fish out of the marinade and thread on to 8 flat metal skewers. Place on a grill rack and cook under a preheated hot grill for 8–10 minutes, turning once, until the fish is cooked through. Serve hot, garnished with chopped fresh coriander, lime slices and chilli slices.

Like This? Try These
More on Food