1kg monkfish tail
30ml lemon juice
8 coriander sprigs, to garnish
For the marinade 500g low-fat yogurt
20g garlic paste
15g green chilli paste
50g mint chopped
For the tomato chutney 5 tomatoes
1 garlic cloves
1tsp ginger chopped
80g coriander leaves
50 ml lemon juice
1 green chilli
Cut the monkfish tail into 3cm x 6cm slices, sprinkle salt and lemon juice on them and set aside for 15 minutes. Wash the fish in cold, running water and dry with kitchen paper towel.
Mix all the marinade ingredients and whisk well. Add the marinade to the fish and set aside for 25 minutes.
For the chutney, grill the tomatoes in the tandoor until soft and remove to a bowl. Peel the tomatoes and allow them to cool. In a blender, mix the rest of the chutney ingredients along with tomatoes and pulse to a coarse mixture. Check the seasoning and remove to a separate bowl and keep in the refrigerator until required.
Cook the fish on skewers in the tandoor for 10 minutes, remove, baste with oil and cook again for five minutes or until cooked.
Place a spoonful of tomato chutney in the centre of the plate, then a piece of monkfish. Alternate the chutney and monkfish, using three pieces of fish per plate. Spoon some chutney around the monkfish and garnish with coriander.
by Atul Kochhar, chef-patron, Benares Restaurant & Bar, London.
Photo © Tom Stockhill