Tandoori fish with spinach and shallot salad

Method

1. Combine the marinade ingredients in a bowl with the fish and marinate in the fridge for 1-2 hours. Remove from the fridge and return to room temperature at least 10 minutes before cooking.

2. Preheat the oven to 180C/gas 4 and soak the wooden skewers in cold water.

3. Make the salad dressing by mixing the ginger and garlic pastes with the lemon juice and a pinch of cumin. Gradually whisk the oil into the mixture and finish by adding the herbs, peanuts and salt.

4. Thread the fish pieces onto the skewers before placing them on a lightly greased baking tray. Cook on the middle shelf of the oven for 15 minutes.

5. Remove and baste the fish with the melted butter, before returning to the oven on a higher shelf. Give it another 5-7 minutes, until the fish is just browned on top and tender.

6. Gently toss the salad ingredients with the dressing and serve with the fish skewers.

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Ingredients

For the fish

750g Monkfish, cut into large cubes
1 tbsp Butter, melted

For the marinade

2 tbsp gram flour
4 tbsp set Yogurt
1 egg
1 tsp lemon juice
1/2 tsp cardamom seeds
1/2 tsp ground turmeric
1/2 tsp Chilli powder
1/2 tsp Paprika
1/2 tsp ground cumin
2 tsp ginger paste
1 tsp garlic paste
1 tsp Garam masala
1 tsp vegetable oil
Salt, to taste

For the herb and peanut dressing

pinch ginger paste
pinch garlic paste
1-2 tbsp lemon juice
pinch Cumin
3 tbsp groundnut oil, or any flavourless vegetable oil
handful Coriander, chopped
small handful Mint, chopped, stalks discarded
2 tbsp roasted peanuts, chopped
Salt, to taste

For the spinach salad

250g baby spinach leaves, washed
2 small Tomatoes, thinly sliced
2 Shallots, thinly sliced

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