Tandoori monkfish and spicy potato salad
This lightly spiced dish is so easy to make. Just remember to marinate the fish the day before and you'll have dinner in less than 30 minutes.
Ingredients
- For the tandoori monkfish
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1 lime, juice only
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15g/½oz garlic, minced
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2.5cm/1in piece fresh root ginger, grated
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1 tsp ground cumin
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1 tbsp ground coriander
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1 tsp garam masala
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pinch paprika
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pinch salt
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450g/1lb monkfish tail, cut into goujons
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1 tbsp vegetable oil
For the potato salad -
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1 tbsp Thai green curry paste, mixed with 1 tbsp hot water
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100g/3½oz mayonnaise
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1 lime, juice only
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400g/1lb cooked new potatoes, cut in half
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1 tbsp chopped fresh coriander
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1 tbsp chopped fresh chives
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Preparation method
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Mix the lime juice, garlic, ginger, ground cumin, ground coriander, garam masala, paprika and salt in a non-reactive bowl, then add the monkfish and stir until the monkfish is well coated. Cover with cling film and chill for at least two hours, preferably overnight.
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Preheat the oven to 180C/350F/Gas 4.
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Heat the oil in an ovenproof frying pan and fry the monkfish goujons for 4-5 minutes, turning regularly until browned all over. Transfer the frying pan to the oven and cook the monkfish for a further 4-5 minutes, or until cooked through.
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Meanwhile, for the potato salad, mix the curry paste, mayonnaise and lime juice together in a bowl, then stir in the potatoes, coriander and chives.
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Serve the potato salad with the monkfish goujons.
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