Ajwainy Monkfish

• 500g monkfish, in thick chunks

First Marinade

• 3cm piece ginger
• 3 cloves garlic
• 1 green chilli, chopped finely
• 1 tbsp oil
• ½ tsp turmeric powder
• 1 tsp Kashmiri chilli powder
• juice from 1 lemon
• ½ tsp Ajwain seeds
• 1 tsp salt or to taste
• Juice from 1 lemon 

Second Marinade

• 1 tbsp gram flour
• 2 cm ginger, crushed
• 2 cloves garlic, crushed
• ½ tsp turmeric powder
• ½ tsp Kashmiri chilli powder
• 1 tsp garam masala 
• 2 tbsp yoghurt
• 1 tbsp honey
• 1 tbsp oil
• 1 heaped tsp mustard seeds
• few springs of dill

Method

First Marinade

1. Put the ginger and garlic into a pestle and mortar and crush them to a paste.
2. Mix this and all the remaining ingredients for the first marinade in a large bowl and add the pieces of monkfish. Leave this for half an hour while you prepare the second marinade.

Second Marinade

1. Put the gram flour into a dry frying pan and heat to roast it. keep it moving and once you can smell a sweet aroma it is ready.
2. Crush the ginger and garlic and place into a second bowl add the gram flour and spices except the oil and mustard seeds.
3. In a pan, heat the oil and toast the mustard seeds. Once they pop remove the pan from the heat and add to the bowl with the second marinade in it. Mix together until it is all combined and pour into the bowl with the monkfish. Top with the dill springs.
4. Mix and leave until you want to cook the fish.

To Cook

1. Heat the oven to 180ºC and place the fish on a baking sheet.
2. Cook in the over for about 15-20 minutes until it has cooked through and just started to colour.