This dish has the perfect balance of spices to warm you from the inside.

This is a simple way to create a tandoori version of fish curry and a great dish to enjoy with friends for a dinner party – not to mention it’s easy and most of the preparation can be done in advance. The marinade is essential to penetrate the monkfish tail and to create a depth of flavour. It also tenderises the fish, making it a pleasure to eat. 

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Serves 6
1 monkfish tail

For the monkfish marinade:
5tsp fennel seeds
5tsp caraway seeds
3tsp Kashmiri chilli powder 
3tsp Maldon sea salt
300g natural yoghurt 
150g cashew nuts
150g ginger 
150g garlic 

For the spiced aubergine:
6 aubergines
100ml rapeseed oil (and a little extra for brushing the aubergines)
3tsp cumin seeds 
8 red onions, diced
1tsp ginger paste
1tsp garlic paste
300g chopped tomatoes
4 green chillies, sliced
2tsp fresh mint, shredded
2tsp fresh coriander, shredded

To serve:
100g roasted cashew nuts
1 bunch curry leaves (deep fry the curry leaves at 140°C, until crispy)
100g lemon yoghurt
4 lime wedges 
1) First, prepare the monkfish marinade. Roast the seeds in a pan until they just start to colour and then blend to a powder. Add the rest of the ingredients and blend again to form a paste. Spread the mixture all over the monkfish tail and allow to marinade for up to 6 hours. 

2) Next, make the spiced aubergines. Pre-heat the oven at 180°C. Brush the aubergines with a little rapeseed oil and roast them over an open flame to char the skin. Finish cooking the aubergines in the oven for around 20 minutes or until they are soft. Once cooked, remove from the oven and cover with foil and then set aside.

3) In a thick bottomed pan, roast the cumin seeds in the oil then add the chillies, red onions, ginger and garlic paste and cook at a moderate heat until soft but without colouring. Add the chopped tomatoes and reduce until the mixture thickens. Taste and season if required.

4) Peel the cooked aubergine and then drain in a colander to remove any excess water before adding to the pot with the spiced tomato mixture. Cook for 10 minutes and then add the mint and coriander. 

5) To cook the monkfish tail, preheat the oven to 190°C. Place the monkfish tail on a roasting tray and roast for 15 minutes. Once cooked, cover with foil and rest for 5 minutes before serving. 

6) To serve, place the spiced aubergine in the centre of the plate, section the monkfish tail and place on top. Sprinkle over the cashews and curry leaves. Finish with a wedge of lime and a little yogurt.