Cuisine: Middle Eastern
- 2 tsp Herbie’s ground cumin
- 2 tsp freshly ground black pepper
- 2 tsp Herbie’s ground cardamom
- 2 tsp Herbie’s ground turmeric
- 2 tsp salt
- 3 tbsp vegetable oil
- 2 brown onions, quartered
- 3 large red tomatoes, quartered
- 2 Herbie’s whole black limes, pierced 4-5 times each with a skewer
- 1 large green chilli, chopped finely
- 3tbsp tomato paste
- 1 tbsp crushed garlic
- 500ml (2 cups) water
- 4 monkfish fillets (approx. 170g each)
- 2 tbsp plain flour
- 1 cup fresh dill leaves, chopped
- 1 cup fresh coriander leaves, chopped
- 1½ cups rice, steamed, to serve
- Mix ground spices and salt.
- In a pot, heat 2 tbsp oil and sauté onions. Mix in tomatoes, black limes, chilli, tomato paste, 2 tsp of the garlic and 2 tsp ground spice mixture. Add water and stir. Cover and keep warm while preparing the fish.
- Wash fish fillets and pat dry. Combine the remaining spice mixture with flour and coat fish. In a frying pan, heat the remaining 1 tbsp oil over high heat. Fry fish for 1 minute each side. Add fish to stew and if needed, add more water so that the fish is completely covered. Add half of the dill, coriander and all the remaining garlic. Simmer gently for 10-15 minutes, or until fish flakes easily when tested with a fork. Serve with rice and remaining fresh herbs.