If you don't have the time or capacity to be making the kebabs yourself you can always use some store bought pitta or naan bread also works well as a base. I've finished the dish with my own brand Sage ranch but you could also use yogurt or crème fraiche if not available.
Ingredients
Makes: 2 kebabs
To make the flatbread/kebab
- 300g plain flour
- 50 ml water
- 75ml buttermilk
- 1 tsp salt
- 1 egg
- ½ tsp dried thyme
For the monkfish
- 500g monkfish tail trimmed – You could also use hake or salmon
- 1 tbsp garam masala (curry powder)
- 1 tsp salt
- Juice of 1 lemon
For the tomato salsa
- 2 tomatoes, small dice
- 1/2 red onion, small dice
- 1 clove of garlic, minced
- 6 sprigs coriander, roughly chopped
- Red chilli deeded & finely sliced
- 1 tsp salt
- 1 tsp sugar
- Zest & juice of 1 lemon
- 50ml of rapeseed oil or olive oil
Method
To make the flatbread/kebab
- Mix the flour & salt together
- Then add all the other ingredients
- Knead for 2-3 minutes or mix in a food processor
- Refrigerate for 30 minutes – this is the time to prepare everything else
- Split into two
- Roll 1cm thick with rolling pin.
- Chargrill on the BBQ or on pan for 3-4 minutes on each side on a medium to high heat – a little bit of char is good. Set the kebab aside.
For the monkfish
- Cut the monkfish into mouth size pieces
- Mix together with the salt, lemon & spice mix
- Bake in the oven @180 for 8 minutes
- Set aside
For the tomato salsa
- Simply mix all the ingredients together in a bowl – set aside until needed
Tip: Use the juice from the salsa as a dressing for the rocket
For Kebab assembly
- Simply place the kebab on the plate & dress about a handful of rocket on each, split the fish in 2 & scatter on the kebab. Now a generous couple of spoon full of salsa & finish off with some extra chillis or hit it with your favourite hot sauce if you like it hot & a few spoons of Sage ranch or yogurt .
