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Tandoor grilled monkfish with a wine to match – recipe

Great British Chefs and Alfred Prasad, Head Chef at the first Indian restaurant ever to win a Michelin star, the Tamarind in Mayfair, takes Decanter.com through his version of a BBQ. Tandoor grilled monkfish, stunning presentation, samphire tempkora to add crunch, a zingy pomegranate kachumber to add freshness all seasoned with a salty seawater foam. This is like no barbecue seen before.

Tandoor grilled monkfish, pomegranate kachumber, samphire tempkora, ‘sea water’ foam

Chef: Alfred Prasad

Serves: 2

Cooking Time: 90 min

Course: Main

Skill level: Medium



  • 400 g monkfish tail, cut into 100 g chunks

First marinade

  • 10g ginger and garlic paste
  • 1 lime, juice only
  • sea salt, finely ground

Gram Flour Roux

  • 10g gram flour
  • 15ml vegetable oil

Second Marinade

  • 40g ginger & garlic paste
  • ¾ tsp turmeric powder
  • 1 tsp kasundi mustard paste
  • 1 tsp coriander powder
  • ¾ tsp Kashmiri chilli powder
  • 1 green chilli, seeded, finely chopped
  • ½ bunch fresh mint, chopped
  • ½ bunch fresh coriander, leaves only, chopped
  • 4 kaffir lime leaves, chopped fine
  • 10 ml  vegetable oil

For the kachumber:

  • 100g pomegranate seeds
  • ½ cucumber finely diced
  • ½ red onion, finely diced
  • 2 green chillies seeded, finely chopped
  • 1 tomato, de-seeded, diced
  • ½ bunch coriander stem, finely chopped
  • Himalayan pink salt, finely ground

For the sea water foam:

  • 1tbls olive oil
  • 1 shallot, finely sliced
  • 2 cloves garlic, peeled, finely sliced
  • 100ml white wine, dry
  • 250g clams
  • soy lecithin powder (1% of the liquid weight)

For the samphire tempkora:

  • 100g samphire
  • 150g plain flour
  • 50g gram flour
  • 50g corn flour
  • 1 medium egg
  • 250ml sparkling water, cold
  • ¼ tsp turmeric powder
  • ½ tsp cumin seeds
  • Vegetable oil (for frying)



  1. For the monkfish, prepare and portion the monkfish tail, marinate with ginger-garlic paste, juice of lime and sea salt and set aside in a colander, to drain
  1. For the gram flour roux, warm 10ml of vegetable oil in a small saucepan over a medium heat. Add 15g of gram flour, cook over gentle heat for 3 minutes and transfer to a plate to cool
  1. For the second marinade, in a mixing bowl, add the gram flour roux and all the ingredients of the second marinade; mix well. Add the pre-marinated monkfish and mix gently to coat well
  1. For the pomegranate kachumber, in a salad bowl, mix all the ingredients together and set aside
  1. For the seawater foam, heat the olive oil, sliced shallots and garlic in a small saucepan over a low-medium heat. Add the wine and simmer for 5 minutes. Add the clams, cover with a lid and simmer for a further 5 minutes, allowing the clam sot open and release all their natural juices
  1. Pass the contents of the pan through a fine strainer. Weigh the liquid to determine the quantity of lecithin* to use, transfer to a large bowl and allow to cool
  1. For the samphire tempkora, combine the egg and sparkling water and a mixing bowl. Add the other ingredients and mix well; strain through a fine sieve and leave refrigerated until use. Heat the vegetable oil to 180˚C in a small, deep saucepan for deep-frying. To prepare the tempkora, mix small batches of the samphire into the batter and scatter into the hot oil. Fry for 2 – 3 minutes and drain onto kitchen paper
  1. To serve, mount the monkfish on thin tandoor skewers and grill in a tandoor (or mount on bamboo skewers; suspend over a baking tray and grill in an oven) for 6-8 minutes or until the desired doneness. Portion the pomegranate kachumber onto serving plates; place the grilled monkfish on top and garnish with the samphire tempkora. Spoon over the prepared seawater foam on the plate and serve


Wine Match by Le Cordon Bleu Wine Development Manager, Matthieu Longuère MS

Fritz Willi, Mosel Riesling 2014

Off dry with lime, ripe apricots and red apples, with a fresh acidity to cut through the powerful flavours.

Buy it:

Wine Poole (UK), £10.50

Drink Monger (UK), £10.95

Get Wine Online (New York), $15.39 – web only offer


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