Tandoori Monkfish with Tomato Sauce - James Martin Chef

Ingredients

• 1 lemon juiced
• 500ml thick Greek natural yoghurt
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp hot chilli powder
• 800g monkfish tail cut into 5 cm cubes
• 25ml veg oil
• 1 large onion, peeled
• 3 cloves garlic, peeled
• 1 x 5 cm knob ginger, peeled
• 1 green chilli
• 1 tsp garam masala
• 2 tsp fenugreek
• 2 tbs tomato puree
• 1 tin chopped tomatoes
• 75ml water
• 50ml double cream
• 1 small bunch of coriander