Marinate the prawns and monk fish in ginger – garlic paste, lemon juice, red chilli powder and garam masala. Keep it aside for 30 minutes until sauce is made.
Heat ghee in a thick bottom pan. Add chopped onions and cook until light brown in colour. Add chopped ginger, garlic and green chillies – cook for 3-4 minutes on medium heat until garlic turns light brown. Add bay leaves and powders of turmeric, black cardamom, black pepper, garam masala, clove and red chilli mixed in water. Cook the water down and then add yoghurt and passata. Cook on a gentle heat, so yoghurt doesn’t split. Add apricot paste, salt and cardamom leaves, simmer gently and serve with fish.
Heat oil in a pan and fry monkfish to colour it from all sides and then place it in a tray and cook it in a preheated oven at 200C for 8-10 minutes.
In the same oil, fry the prawns for 3-4 minutes and finish with ghee, apricots, ginger and green chilli. Bring the monk fish back in this pan and baste it over with the pan juices make of oil, ghee and spice flavours. Remove on a paper lined tray and hold warm until ready to serve (3-4 minutes only).
Spoon the sauce on to the plate and place the monk fish, prawns, apricots, onions and garnish with cress, flowers and oyster leaves.
Marinate the prawns and monk fish in ginger – garlic paste, lemon juice, red chilli powder and garam masala. Keep it aside for 30 minutes until sauce is made.
Heat ghee in a thick bottom pan. Add chopped onions and cook until light brown in colour. Add chopped ginger, garlic and green chillies – cook for 3-4 minutes on medium heat until garlic turns light brown. Add bay leaves and powders of turmeric, black cardamom, black pepper, garam masala, clove and red chilli mixed in water. Cook the water down and then add yoghurt and passata. Cook on a gentle heat, so yoghurt doesn’t split. Add apricot paste, salt and cardamom leaves, simmer gently and serve with fish.
Heat oil in a pan and fry monkfish to colour it from all sides and then place it in a tray and cook it in a preheated oven at 200C for 8-10 minutes.
In the same oil, fry the prawns for 3-4 minutes and finish with ghee, apricots, ginger and green chilli. Bring the monk fish back in this pan and baste it over with the pan juices make of oil, ghee and spice flavours. Remove on a paper lined tray and hold warm until ready to serve (3-4 minutes only).
Spoon the sauce on to the plate and place the monk fish, prawns, apricots, onions and garnish with cress, flowers and oyster leaves.
