Name: Sri Lankan Devilled Monkfish
Yield: Serves 4
Cuisine: South Indian
Ingredients: 2 tomatoes, finely chopped; ½ tsp freshly ground black pepper; 2.5 cm/1 in piece root ginger, peeled and finely sliced; 2 garlic cloves, finely sliced; a large pinch dried curry leaves; 1 red onion, finely sliced; 2 tbsp oyster sauce; sea salt; 4 monkfish fillets, about 200 g/7 oz each, skinned; 2 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

My version of Sri Lankan Devilled Monkfish combines the expert spicing of South Indian cuisine and the umami flavours of Chinese cuisine into a salty, spicy, savoury sauce that explodes in your mouth. For this recipe I have used four spices: black pepper, dried curry leaves, garlic and ginger. The black pepper provides a layer of heat and the curry leaves add all the magnificent flavours of Kerala to contrast with the very Chinese oyster sauce. The garlic and ginger help to pull everything