Tandoori Prawns and Monkfish with Indian Slaw - James Martin Chef

Ingredients

• 600g monkfish, sliced
• 12 prawns
• 400ml fenugreek and pomegranate Swaadish sauce
• 100ml white wine vinegar
• 50g caster sugar
• Splash of water
• 2 tsp black mustard seeds
• 2 tsp chilli powder
• 1 tsp salt
• 1 lime juice and zest
• 2 carrots, sliced
• ½ white cabbage, sliced
• ½ mooli, sliced
• 1 red onion, peeled and sliced
• Few sprigs of mint and coriander, chopped
• Mix together the sauce, cover the monkfish and prawns in the marinade, cover with cling film and pop in the fridge overnight.
• Heat a tandoor until hot, place the fish on skewers then pop in the tandoor for 10 minutes until charred.
• Heat all the ingredients together for the pickle, pour over the vegetables and serve with the fish.