Serves: 4

Ingredients

• 750g (1 ½ lbs) monkfish tail, cut into larger bite sized pieces
• Salt and pepper to taste
• 1 red onion, quartered and divided into petals
• ½ green bell pepper, cut into similar size pieces as the monkfish
• ½ red bell pepper, cut into similar size pieces as the monkfish

Marinade

• 3 tbsp coriander (cilantro), finely chopped
• 1 tbsp Kashmiri chilli powder
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 ½ tbsp toasted gram flour
• 2 tbsp garlic and ginger paste
• Juice of one lemon
• 3 tbsp Greek yoghurt, whisked

To Finish

• 3 tbsp melted ghee
• Flaky salt to season
• 2 limes, quartered

Prep Time: 15 minutes

Cook Time: 15 minutes

Method

1. If you have not already toasted your gram flour or purchased it pre-toasted, place your gram flour in a dry frying pan over a medium heat and let it toast until fragrant and a couple of shades darker. Transfer to a plate and set aside.
2. Season the monkfish pieces with salt and pepper to taste. Whisk all of the marinade ingredients together until smooth.
3. Place the monkfish, bell pepper and red onion into the marinade and mix well, ensuring it is all equally coated. You can go straight to cooking or let it marinate for about 20 minutes.
4. Skewer the marinated monkfish and vegetables onto your skewers, securing in place with half a foil-wrapped potato at the end of each skewer.
5. Cook for 10 to 15 minutes in the Doori. When the monkfish is almost cooked through, baste it with the melted ghee. Some of the ghee will fall into the fire and smoke it up - don’t be alarmed, the smoke is the flavour!
6. To serve, season with a little flaky salt and place on the table with lime wedges that can be squeezed over the fish to taste.