Sri Lankan Devilled Monkfish

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