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.