Hot and sour monkfish with kachumber salad

Ingredients

For the marinade

• 2 tsp chilli powder

• 1 tsp salt

• ½ tsp caster sugar

• 1 tsp ginger paste (crushed root ginger)

• 1 tsp garlic paste (crushed garlic)

• 2 tsp malt vinegar

For the fish

• 1 monkfish tail

• boiled rice, to serve

For the kachumber

• ¼ small cucumber, seeds removed, cut into 3mm dice

• ½ carrot, cut into 3mm dice

• 1 tomato, seeds removed, cut into 3mm dice

• ½ tsp salt

• 1 tsp caster sugar

• 1 lemon, juice only

• 2 tbsp extra virgin olive oil

• 1 tbsp finely chopped fresh coriander

• salt and freshly ground black pepper

For the sauce

• 6 cloves

• 2.5cm/1in piece cinnamon stick

• ½ tsp black peppercorns

• ½ tsp fennel seeds

• ½ tsp cumin seeds

• ½ tsp coriander seeds

• 1 tbsp vegetable or corn oil

• 2 garlic cloves, finely chopped

• 1 onion, finely chopped

• 1 red chilli, finely chopped

• 1 tbsp tomato purée

• 3 tbsp stock (or water)

• salt, to taste