Tandoori Monkfish is a traditional British Indian Restaurant (BIR) recipe for a classic dish of monkfish cooked in a tandoori sauce, made as an Indian restaurant would make it. The full recipe is presented here and I hope you enjoy this classic Indian Restaurant version of: Tandoori Monkfish.
Cut the meat from the monkfish tail and divide into cubes of about 3cm (1 in) a side. Add the marinade to a bowl and place the fish pieces in this, ensuring that they are all coated. Cover with clingfilm and refrigerate for a minimum of 6 hours (12 to 18 hours is best).
When ready pre-heat your oven to at least 220°C then shake-off the excess marinade from the fish and place on a wire rack insert into a roasting tin and bake near the top of your oven for about seven to eight minutes.
Serve immediately with lemon wedges and a yoghurt mint sauce.
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