Spiced Monkfish with BBQ Sauce

SERVES 4

1kg Monkfish tail cut into 4 steaks

2 cucumbers cut into thick long pieces

juice of 1 lime

3 tbsp chopped coriander

Spice Mix

4 tsp cumin

4 tsp coriander

drizzle olive oil

BBQ Curry Sauce Mix

1 ripe mango, pureed

2 tbsp mango chutney

1 tbps tamarind paste

1 tbsp garam masala

3 cloves garlic

50ml malt vinegar

1 red chilli diced

Mint Raita Mix

60ml full fat yoghurt

20ml mint sauce

In a dish stir the spices and oil to make a wet paste.  Mix in the monkfish steaks to cover with the marinade.  Leave in the fridge for at least an hour.

Place all the BBQ curry sauce ingredients in a pan and bring to the boil over a medium heat.  Reduce heat to a simmer and reduce the sauce.  Whilst still hot, put in a blender and puree until smooth, then cool.

Mix the yogurt and mint sauce in a bowl, cover and refrigerate ready for serving. 

Place the marinated monkfish steaks on the King of Fire cooking plate, leave for six minutes and then turn it over.  Add the cucumber slices and grill it all for another four minutes.

To serve place the cucumber on a plate, then lay the fish on top, sprinke with coriander and a squeeze of lime juice.  Drizzle the mint raita over the fish, and serve with the BBQ sauce.

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