Name: Roast Monkfish Tandoori with Mini Popadoms, Spiced Mussel B
Ingredients: Half pkt of mini popadoms; 2 md Sized monkfish tails; allowing approx 8oz; ; of fish per; Portion; 500 g Red tandoori paste; 150 g Natural yoghurt; 2 lg Clov garlic; peeled and mashed; ; to a pulp; Juice and zest of one lemon and a lime; 2 ts Ground roasted cumin; 150 g Natural honey; Salt and freshly ground black pepper; One large bunch of coriander; Half pint natural yoghurt; Half a cucumber; peeled, seeded and; ; finely sliced; 1 sm Bunc mint; finely chopped; 1 Qr tsp ground roasted cumin; 1 sm Pinch cayenne pepper; Seasoning; 450 ml Basmati rice; 3 tb Vegetable oil; 1 Shallot; peeled and finely; ; chopped; 200 g Mussels out of the shell; Roasted cumin and fennel seed; (together 1 mixed; ; tsp); 1 Cardamom pod; 6 Cloves; 1 Clove garlic; finely chopped

Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Vegetables, Meats	Hmong	Food networ, Food5	4	servings

INGREDIENTS

		Half pkt of mini popadoms
2	md	Sized monkfish tails; allowing approx 8oz
		; of fish per
		Portion
500	g	Red tandoori paste
150	g	Natural yoghurt
2	lg	Clov garlic; peeled and mashed
		; to a pulp
		Juice and zest of one lemon and a lime
2	ts	Ground roasted cumin
150	g	Natural honey
		Salt and freshly ground black pepper
		One large bunch of coriander
		Half pint natural yoghurt
		Half a cucumber; peeled, seeded and
		; finely sliced
1	sm	Bunc mint; finely chopped
1		Qr tsp ground roasted cumin
1	sm	Pinch cayenne pepper
		Seasoning
450	ml	Basmati rice
3	tb	Vegetable oil
1		Shallot; peeled and finely
		; chopped
200	g	Mussels out of the shell
		Roasted cumin and fennel seed; (together 1 mixed
		; tsp)
1		Cardamom pod
6		Cloves
1		Clove garlic; finely chopped
600	ml	Chicken stock

INSTRUCTIONS

CUCUMBER & MINT RIATA
RICE
Take monkfish tails and remove from the centre bone (any good fishmonger
will do this for you). Skin and remove excess bone until the fish fillet is
white in colour.
To make the marinade mix the paste, yoghurt, garlic, ginger, citric juices,
cumin and honey together in a bowl. When thoroughly mixed place over the
fish.
Season with salt and pepper and add the chopped coriander. Leave the
marinade as long as possible, which should be ideally around 2 days.
Cucumber & Mint Riata: Place the yoghurt in a bowl, whisk down until smooth
and creamy. Add all the other ingredients and mix. Cover and refrigerate
until use.
Rice: Wash the rice in several changes of water and then leave it to soak
in water for 15 minutes. Drain until all the water is removed.
Place the oil in a heavy bottomed pan over a medium heat. When hot place in
the onion and stir until browned. Lightly add the rice, garlic, salt and
pepper, garam and spices. Stir repeatedly for 5 minutes so all the grains
are coated with oil.
Turn the heat down slightly, pour on the stock and bring to the boil; cover
with a very tight fitting lid. Turn the heat down low and allow the steam
to complete the cooking.
To serve, fluff up the rice with a fork and add the mussels and saffron, if
desired. (The rice is best served straight away if possible but can be kept
warm or a while by placing clingfilm over the top of the pan to retain the
heat.)
Putting the dish together: You should have the pan you are using to roast
the monkfish as hot as possible. Take 1 tbsp of vegetable oil and add to
cover the pan. Having removed the monkfish from the marinade, place into
the hot pan.
Roast and colour to give a distinctive blackened texture. Place in a hot
oven and cook for 7-8 minutes. Remove and allow to rest for 5 minutes.
Meanwhile start to prepare all the other parts of the dish.
Bring your rice top temperature. You'll need a 12cm pastry ring, lightly
buttered. Place the ring in the centre of the plate and fill with rice to
the top of the ring.
Remove the ring, cut the monkfish into chunks, place on top of each other
on top of the rice to gain height.
Take the cucumber riata and drizzle round the plate. Take the mini popadoms
and place 5 around the plate. Finish with fresh coriander.
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