Spice-crusted monkfish in tomato sauce

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

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

Asia
India
Fish course
Pescatarian
Gluten-free

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