Monkfish tikka skewers

Ingredients

• 600 g monkfish, cut into large cubes
• 1 red onion
• 1 tablespoon(s) garam masala

• a few fresh coriander leaves

For the marinade

• 1 stirred yogurt

• juice of 1 lime

• 2 teaspoon(s) of powdered coriander
• 1 teaspoon(s) mustard seeds
• 1 teaspoon(s) of turmeric
• 2 cloves garlic
• 3 cm of ginger
• 1/2 bird pepper

Preparation

1. Immerse 4 wooden skewers in water for 20 minutes.

2. Peel and chop the ginger and garlic. Slice the pepper very finely.

3. Prepare the marinade: in a salad bowl, mix the yogurt with the lemon juice, spices (except garam masala), garlic, chili pepper and ginger, then add the diced monkfish and coat them well. Cover and leave to marinate in the fridge for 30 minutes.

4. Preheat the oven to 200°/th. 6-7. Peel and slice the onion into eighths. Prick the pieces of monkfish and the onion quarters, alternating them on wooden skewers. Brush the skewers with marinade. Place them on a baking tray lined with parchment paper and bake for 10 minutes.

5. Enjoy the skewers sprinkled with garam masala and sprinkled with fresh coriander leaves, with basmati rice.