Tandoori monkfish and prawn vindaloo with sticky fennel rice

Tandoori monkfish and prawn vindaloo with sticky fennel rice

Tandoori monkfish and prawn vindaloo with sticky fennel rice
 
Author:
Serves: 4-6
Ingredients
  • vindaloo sauce:
  • 2 tbsp olive oil
  • 1 tbsp yellow mustard seeds
  • 1 onion, finely chopped
  • 2 tsp kashmiri chilli powder
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 3 cloves garlic, crushed
  • 25 fresh curry leaves
  • 1 tin chopped tomatoes
  • 2 green chillies, finely sliced
  • 1 tsp salt
  • 100ml tamarind liquid
  • 450g Greenland prawns, peeled
  • tandoori monkfish:
  • 500g monkfish
  • 3 tbsp tandoori masala powder
  • 1 small pot natural yoghurt
  • sticky fennel rice:
  • 300g Thai jasmine rice
  • 3 tbsp cooking oil
  • 1 tsp fennel seeds
  • 700ml water
  • salt to taste
Method
  1. For the vindaloo sauce, place oil in a pan over a medium heat and add the mustard seeds. When the mustard seeds begin to pop, add the onion and fry for 10 mins until tender and slightly coloured. Add the kashmiri powder, coriander, turmeric, garlic and curry leaves and cook, stirring for 2 mins. Next add the tomatoes, chillies, salt and tamarind liquid and simmer for approximately 20 mins, then add the prawns and cook for a further 10 mins until thickened.
  2. For the monkfish, place all the ingredients in a bowl, mix and leave in the fridge overnight to marinate. While the rice is cooking, pre-heat the oven to 180C/Gas4. 10 mins before the rice is ready, remove the monkfish from the marinade and place on a greased baking tray and place in the oven to roast for 8 mins.
  3. For the rice, soak the rice for 30 mins in cold water. Drain thoroughly and set aside. Heat the oil in a pan and fry the fennel seeds over a medium heat until browned. Add the rice and salt, lower the heat and cook, stirring for 2 mins. Add the water and bring to the boil, put a lid on the pan and simmer for 12 mins. Remove from the heat and leave for 10 mins, un-disturbed. Serve immediately.
  4. To serve, arrange the vindaloo and the monkfish on a serving plate with the rice.
  5. Note: For tamarind liquid, you can buy tamarind concentrate at some supermarkets and online - simply dilute in warm water to make tamarind liquid
 

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