Turmeric Spiced Monkfish With Coconut Mint Chutney Recipes

Steps:

• For the shrimp: Whisk together the chile powder, garam marsala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes.
• Prepare a charcoal grill for direct grilling, high heat.
• For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.
• Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
• Remove the shrimp to a platter and serve with the cilantro-mint chutney.

Steps:

• Spice Rub: Mix all ingredients together in a small bowl;
• Lamb: Preheat grill to high and attach rotisserie. Brush the lamb with oil, season with salt and rub completely with spice rub. Sear the lamb on both sides until golden brown, about 5 to 6 minutes per side. Attach the lamb to the rotisserie and cook with the cover closed for 1 1/4 to 1 1/2 hours for medium rare doneness.
• Apricot Chutney: Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.

Steps:

• In a blender combine all the ingredients. Pulse until pureed. Add more yogurt or water to thin sauce, as desired. Transfer to a serving bowl.;

Steps:

• In a food processor or blender grind coconut, onion, ginger, green chile, yogurt, lemon juice, and salt with as little water as needed for a moderately thick (not watery) consistency. Set aside.
• In a covered medium frying pan, heat the mustard seeds, dried red peppers, and curry leaves in oil over medium high heat until the seeds begin to pop. Uncover, add ground coconut mixture, and stir for 10 seconds. Remove from heat and transfer to serving bowl.
• Serve at room temperature as dip for snacks.