Hot and sour monkfish with kachumber salad

Shopping list

• Fruit and vegetables

  • 1 tsp ginger paste (crushed root ginger)
  • 1 tsp garlic paste (crushed garlic)
  • ¼ small cucumber, seeds removed, cut into 3mm dice
  • ½ carrot, cut into 3mm dice
  • 1 tomato, seeds removed, cut into 3mm dice
  • 1 lemon, juice only
  • 1 tbsp finely chopped fresh coriander
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1 red chilli, finely chopped

• Tins, packets and jars

  • boiled rice, to serve

• Cooking ingredients

  • 2 tsp chilli powder
  • 1 tsp salt
  • ½ tsp caster sugar
  • 2 tsp malt vinegar
  • ½ tsp salt
  • 1 tsp caster sugar
  • 2 tbsp extra virgin olive oil
  • salt and freshly ground black pepper
  • 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
  • 1 tbsp tomato purée
  • 3 tbsp stock (or water)
  • salt, to taste

• Meat, fish and poultry

  • 1 monkfish tail

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