Tandoori Monkfish Kebabs With Caramelised Coconut and Cumin Rice

This can be enjoyed on the BBQ, on the beach or at home. Making it the day before will save you time and it will taste even better.

Serves 3

Ingredients

500g monkfish (filleted and cut into around 2 inch chunks) 1 courgette (cut into chunks)

1 red onion (cut into chunks)

1 bell pepper (cut into big diced cubes)

2 tbsp vegetable/rapeseed oil (if cooking in a pan) 1 large lime, quartered

For the monkfish marinade

4 tbsp yoghurt 1/ tsp coriander powder 8 1 thumb fresh ginger (minced) 2 1/ tsp tandoori powder 2 4 cloves garlic (minced) 1/ tsp smoked paprika powder 4 1/ tsp onion powder 4 1/ tsp salt 2

For the basmati rice

150g basmati rice (washed 4-5 times under water to remove excess starch and drained)

20g or 1/ cup desiccated coconut

4 1/ tsp cumin seeds

2 1/ tsp sea salt 2

2 tbsp butter

350ml water (boiling water from a kettle or a heated in a pan)

Method

Place 6 wooden skewers in a bowl of cold water to soak for at least 20-30 minutes. This is not a mandatory step but this will stop the skewers from burning.

In a large bowl add all ingredients for the ‘monkfish marinade’ and mix evenly.

To the same bowl, add monkfish, courgette, red onion and bell pepper. Make sure everything is evenly coated in marinade. Skewer the fish chunks and the vegetables evenly between the wooden skewers.

Cover and marinate in the fridge for at least 30 minutes or an hour. You could even make it the night before to save time. To cook the basmati rice: put a pot on a low-medium heat and add the desiccated coconut and cumin seeds. Keep stirring until it turns a nice light brown caramelised colour, then add the butter, salt and water.

Turn the heat to high, bring the water to a boil. This should not take long as the water is already very hot.

Add the rinsed basmati rice and cook the rice on a high heat until the water almost evaporates but you can still see a little liquid. This should take 6-7 minutes.

Tip: Don’t use too large a pan for boiling the rice or the water will evaporate too fast, the rice should fill ¼ of the pot at least. Turn the heat to low, put a lid on the pot and cook for another 3-4 minutes until all water has evaporated.

Turn the heat off and let it sit for 10-15 minutes.

To cook the skewers: On a medium-high heat put the oil in a pan or heat up your BBQ. Wait until the pan just starts to smoke and add the kebabs.

Cook for about 10-12 minutes in total, turning every 5 minutes or so, until caramelised on both sides and the fish is cooked through. Once cooked, serve on a plate with the basmati rice and lime.