Spice-crusted monkfish in tomato sauce

Name: Spice-crusted monkfish in tomato sauce
Yield: Serves 4
Cuisine: India
Ingredients: 1 tsp grated root ginger; salt; 1 tbsp chopped coriander; 1 tbsp grated root ginger; 2 tbsp Greek yogurt; 2 green chillies, finely chopped; 3 lemon grass stalks, crushed; 1 tsp ground fennel; 4 tbsp ghee or rapeseed oil; 1 tsp chilli powder; 1 tbsp double cream; 8 ripe tomatoes, chopped; 1 tsp coriander seeds; 1 tsp fennel seeds; 1 dried red chilli; 1 tsp crushed garlic; 1 tsp cumin seeds; 1 tbsp grated Cheddar cheese; 1 tsp black peppercorns; 1 tsp ground cumin; 1 tbsp vegetable or rapeseed oil; 800 g monkfish; 1/2 tsp ground black pepper; 1/2 tsp crushed garlic; 300 ml coconut milk; juice of 1/2 lemon; 1 bay leaf

Preparation info

Serves
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

A great showing off dish and very simple. Both sauce and spice crust can be made in advance. The two marinades are there for a reason: the first for spiciness, the second to add moisture. The lemon grass gives an almost Thai flavour to the sauce. You could serve this with mashed or boiled potatoes and it would work beautifully.

Ingredients

For the Spice Mix

1 tsp coriander seeds
1 tsp cumin seeds
1

Method

First make the spice mix. Put all the ingredients in a small frying pan and lightly toast over a low heat, until they turn a shade darker and release their aromas. Coarsely grind in a mortar and pestle.

Place the fish in a flat roasting tray. Mix together all the ingredients for the first marinade. Rub over the fish and cover with cling film. Refrigerate for 30 minutes.

Mix toge