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Ajwaini Macchi (Monkfish kebabs)
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The secret to the incredible flavour of Peter Joseph's fish kebab recipe is the double marinade – first in a spiced base, then with a fragrant yoghurt paste flavoured with punchy ajwain seeds (or carom) and mustard. This monkfish recipe uses the meaty fish as a perfect base for these strong flavours and, serving two as a hearty main or four as a starter, is a fantastic way to liven up your barbecue repertoire.
First published in 2016
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Ingredients
Metric
Imperial
Monkfish
- 400g of monkfish
- 1 tbsp of oil
First marinade
- 1/2 tbsp of ginger and garlic paste
- 1 green chilli, finely chopped
- 1/2 tsp turmeric
- 1/2 tbsp of lemon juice
- 1 tbsp of oil
- 1 pinch of salt
Second marinade
- 2 tbsp of oil
- 1/2 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 2 tbsp of lemon juice
- 1 tbsp of ginger and garlic paste
- 2 tbsp of yoghurt
- 1 tsp mustard
- 1/4 tsp ajwain
- 1/2 tsp garam masala
- 1 tbsp of chopped dill
Mint chutney
- 25g of fresh mint leaves
- 25g of coriander leaves
- 12 baby spinach leaves
- 1/2 inch piece ginger, peeled and roughly chopped
- 1 tbsp of Greek yoghurt
- 1 tbsp of lime juice
- 1 pinch of salt
To serve
- 1 pinch of chaat masala
- 1/4 lime, juiced
- fronds of fresh dill
SAVE RECIPE
Equipment
- Blender
Method
1
Prepare the monkfish by dividing the fish evenly into 8 portions, each approximately 50g in weight. Wash the fish well and pat dry with kitchen paper
- 400g of monkfish
2
Mix together the ingredients for the first marinade in a bowl. Add the monkfish portions and mix well until thoroughly coated in the marinade. Arrange on a plate or tray and leave to marinate in the fridge for 30 minutes
- 1/2 tbsp of ginger and garlic paste
- 1 green chilli, finely chopped
- 1/2 tsp turmeric
- 1/2 tbsp of lemon juice
- 1 tbsp of oil
- 1 pinch of salt
3
Meanwhile, prepare the second marinade in a separate bowl. Whisk the turmeric and chilli powder into the oil, then mix in the remaining ingredients
- 2 tbsp of oil
- 1/2 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 2 tbsp of lemon juice
- 1 tbsp of ginger and garlic paste
- 2 tbsp of yoghurt
- 1 tsp mustard
- 1/4 tsp ajwain
- 1/2 tsp garam masala
- 1 tbsp of chopped dill
4
Transfer the monkfish from the first marinade to the second, again turning the fish pieces until fully coated in the mixture. Return to the fridge and marinate for another 2 hours
5
Meanwhile, make the mint chutney. Place all the ingredients in a blender and blitz to form a smooth, bright green purée. Check the seasoning, then reserve in the fridge until ready to serve
- 25g of fresh mint leaves
- 25g of coriander leaves
- 12 baby spinach leaves
- 1/2 inch piece ginger, peeled and roughly chopped
- 1 tbsp of Greek yoghurt
- 1 tbsp of lime juice
- 1 pinch of salt
6
When ready to cook, preheat a grill or barbecue to high. Remove the monkfish from the marinade and thread on to metal skewers, or wooden skewers (first soaked in cold water) if preferred
7
Drizzle the kebabs with a little oil and grill for 3 minutes. Turn over and cook for another few minutes until slightly charred and the fish has cooked through
- 1 tbsp of oil
9
To serve, divide the salad between plates and spoon or pipe dollops of the mint chutney down the centre. Remove the monkfish pieces from the skewers and place on top of the chutney, sprinkling over a pinch of chaat masala and a squeeze of fresh lime juice. Garnish with a few sprigs of dill and serve with the lemon wedges on the side
- 1 pinch of chaat masala
- 1/4 lime, juiced
- fronds of fresh dill
First published in 2016
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