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Tandoori monkfish and spicy potato salad

This lightly spiced dish is so easy to make. Just remember to marinate the fish the day before and you'll have dinner in less than 30 minutes.

Ingredients

For the tandoori monkfish
For the potato salad

Preparation method

  1. Mix the lime juice, garlic, ginger, ground cumin, ground coriander, garam masala, paprika and salt in a non-reactive bowl, then add the monkfish and stir until the monkfish is well coated. Cover with cling film and chill for at least two hours, preferably overnight.

  2. Preheat the oven to 180C/350F/Gas 4.

  3. Heat the oil in an ovenproof frying pan and fry the monkfish goujons for 4-5 minutes, turning regularly until browned all over. Transfer the frying pan to the oven and cook the monkfish for a further 4-5 minutes, or until cooked through.

  4. Meanwhile, for the potato salad, mix the curry paste, mayonnaise and lime juice together in a bowl, then stir in the potatoes, coriander and chives.

  5. Serve the potato salad with the monkfish goujons.

Overnight preparation time

10 to 30 mins cooking time

Serves 4

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