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The robust texture of monkfish lends itself well to the perfectly balanced and complex vindaloo spice mix. Using a ready made mix for this vindaloo monkfish recipe is fine, but creating your own spice blends at home is rewarding and leads to an appreciation of the individual flavours that make up sub-continental cuisine

Method
1.
First make the vindaloo spice mix. Place all of the spices into a dry frying pan and lightly toast until aromatic. Rub the monkfish tail in the spices, ensuring you get an even coating all over. Place in the fridge to marinate while you complete the other elements of the dish
2.
Preheat the oven to 180°C/gas mark 4
3.
Wrap 500g of the beetroot, plus the 2 beetroot to make the wedges in foil along with a little sea salt. Roast in the oven for an hour and a half, or until tender
4.
While the beetroot is roasting, remove the corn from the husk and cut into 8 3cm discs. The cob can be quite tough so take care not to slip with the knife. Blanch the corn in heavily salted boiling water for 4 minutes, then refresh in cold water and set aside
5.
Prepare 3 bowls containing flour, lightly whisked egg and milk and breadcrumbs. Pane the monkfish cheeks by dipping the cheeks in the flour, then the egg and then the breadcrumbs. Lightly season all 3 components beforehand
Classic coating method
This technique involves creating 3 separate mixtures of plain flour, beaten eggs and breadcrumbs (small additions such as seasoning, herbs and cheese may also be added). Ingredients are, in this order, rolled in the flour, beaten egg and breadcrumbs to coat before being fried
6.
Cook the popping corn in a small pan with 1 teaspoon of vegetable oil with the lid on. Season with a little salt and set aside
7.
When the beetroot is cooked, remove from the oven, allow to cool a little and peel. Cut 2 of the beetroot into wedges and set aside. Cut the rest of the cooked beetroot into a 2cm dice and place in a saucepan with the 50g of butter
8.
Peel and juice the 500g of uncooked beetroot, pour the juice into the pan and bring to the boil. Cook for 10 minutes then transfer to a blender. Season with salt and white pepper and blitz until smooth. Once cool, store in the fridge until ready to serve
9.
Preheat the oven to 180°C/gas mark 4. Remove the monkfish from the fridge 10 minutes before cooking and season with sea salt. Meanwhile, heat a non-stick, oven-proof frying pan
10.
Line the pan with a splash of rapeseed oil and add the monkfish and colour the fish all over. Add the beetroot wedges and place in the oven for 10 minutes
11.
In the meantime, cook the corn. Place the butter and water in a small saucepan with the sweetcorn discs. Season well with sea salt and black pepper and place the lid on the pan, ensuring it fits well to achieve a good glaze on the corn
12.
Deep fry the monkfish cheeks for about 4 minutes until golden on the outside and cooked in the centre. Drain on kitchen paper and season with some salt
Deep fat fryer substitution
If you don’t have a deep-fat fryer, pour oil (use oil with a high smoking point like sunflower or walnut oil) into a large pan up to a third full. Once the oil reaches 180ºC - or a cube of white bread browns after 40 seconds - it is ready to use. Note: hot oil can be very dangerous, take care
13.
Remove the monkfish from the oven and add the butter, water and a squeeze of lemon to the pan. The spices will mix with the butter and water, baste the fish in these juices
14.
To serve, remove the beetroot purée from the fridge - this is served cold as it will act like a yoghurt to the spices. Drag a line of purée across the plate
15.
Slice the monkfish into 8 pieces. If the fish is a little rare return to the hot pan and baste with the vindaloo butter again until cooked through
16.
Alternate monkfish, roasted beetroot wedges and corn down the line of beetroot purée. Garnish with popcorn, micro coriander and popcorn shoots. Drizzle some vindaloo butter over each plate and place the monkfish cheek onto the side of the plate
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Vindaloo monkfish recipe with a light and crisp white wine, a full-bodied and ripe white wine, or a fresh and medium bodied white wine

Ingredients

Monkfish tail

Vindaloo spice mix

Beetroot purée and wedges

Sweetcorn

Monkfish cheeks

To serve

Equipment

  1. Food processor or blender
  2. Deep fat fryer
  3. Blender

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Josh Eggleton's monkfish recipe is the perfect combination of spice, sweetness and crunch

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