J’AIME JULY/AUGUST 2022

F O O D & D R I N K
A taste of Nepal
MASTERCHEF: THE PROFESSIONALS FINALIST SANTOSH SHAH ENJOYED A
RECENT POP UP IN LICHFIELD WITH SAUCE SUPPER CLUB. HERE, HE SHARES A
DELECTABLE RECIPE WHICH SHOWCASES HIS SIGNATURE NEPALESE FLAVOURS
Spiced monkfish
with sesame and
tomato sauce
INGREDIENTS - SERVES FOUR
500g boned monkfish fillet, taken from the
thick upper cut
125g plain flour
For the marinade:
2 tbsp ginger paste
1 tsp ground cumin
1 tbsp ground garam masala
50g fresh coriander, chopped
juice of 1/2 a lemon
1 tsp Kashmiri chilli powder or medium hot chilli
powder
1 tsp ground turmeric
12 tbsp natural Greek yoghurt
1 tbsp Bengali Kasundi mustard paste
Salt, to taste
For the sauce:
75g sesame seeds
2 tbsp vegetable oil
1/2 tsp fenugreek seeds
1 tsp Samagrah (Whole Spice Garam Masala)
1 tsp finely chopped fresh ginger
1 garlic clove, finely chopped
1 tsp Kashmiri chilli powder, or medium hot chilli
powder
1 tsp Nepali Barha Masala (Nepali Garam Masala)
1 tsp ground turmeric
50g salted butter
3 tomatoes, diced
Salt, to taste
A handful of fresh coriander, chopped
To serve:
Pyaj Ko Achar (red onion and chilli salad)
Cut the monkfish into four equal fillets or ask your
fishmonger to do this. In a large bowl, combine all the
ingredients of the fish marinade and mix well. Add the
monkfish fillets and delicately mix them in, making sure
they are well coated. Place in the refrigerator for 1–2
hours.
Prepare the sauce. First, dry roast the sesame seeds in a
non-stick frying pan, until golden all over. Remove from
the pan, set aside and leave to cool. Place in a pestle
and mortar and crush to a powder. Alternatively, use
a small electric spice grinder. Heat the oil in the frying
pan. Add the fenugreek seeds and whole garam masala,
and let them crackle. Add the ginger, garlic and green
chillies and cook for a couple of minutes until soft. Add
the ground spices and butter and cook for another few
minutes. Add the diced tomatoes and salt, and cook
until the tomatoes get soft and mushy.
Add the ground sesame seeds to the tomato mixture and
immediately remove from the heat. Add the coriander
and leave to cool slightly. Pour into a blender or a
thermomixer and blend until very smooth. Set aside and
keep warm.
Preheat the oven to 190°C (170°C fan /375°F/Gas 5).
Spread the flour on a plate. Remove the monkfish fillets
from the marinade. Coat each fillet with flour and place
on a baking sheet lined with baking parchment. Bake
for 15–20 minutes, until the fish is golden brown and
cooked through.
To serve, spoon some of the tomato sauce onto a plate
and place a monkfish fillet on top. Add a little of the
salad on the side.
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