Name: Popping Spice Monkfish Scampi with Coconut and Chilli Raita
Yield: Serves 4
Ingredients: 2 tbsp fresh lime juice (about 1 lime); 2 tsp coriander seeds; 5 cm/2 in chunk of cucumber, roughly chopped; 1 tsp cumin seeds; 500 g/1 lb 2 oz monkfish, diced into large cubes; 70 g/2½ oz fresh coconut; lemon wedges, to serve; 350 ml/12 fl oz/scant 1½ cups sparkling water; 1 tsp nigella seeds; 1 tsp fennel seeds; ¾ tsp bicarbonate of soda/baking soda; ½ tsp salt; a small handful of fresh mint; 2 tsp caster/superfine sugar; 1 tsp sea salt; 1 green chilli, deseeded and diced; 4 tbsp thick Greek yogurt; 150 g/5 oz/1¼ cups plain/all-purpose flour, plus extra for dusting; 200 g/7 oz/generous 1¾ cups gram flour/besan; a small bunch of fresh coriander/cilantro; ½ tsp black mustard seeds; about 600 ml/20 fl oz/2½ cups light-flavoured oil (such as vegetable or sunflower), for deep frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

Scampi with a difference. I love the combination of spices in the batter of these little morsels. There was a time when monkfish was seen as a cheaper substitute for real scampi, but now the meaty texture of monkfish is prized and it’s definitely a more luxurious treat. Tasty, tender and moreish, and with a flavoursome creamy yet zingy coconut raita on the side, these really do pop.