The juicy mango chunks are delicious charred with delicately spiced prawns and monkfish in this Martha Collison recipe.
Low in saturated fat
Serves8
CourseBuffet
Prepare10 mins
Cook10 mins
Total time20 mins
Ingredients
1 ripe mango
240g pack No.1 British Monkfish Chunks
180g extra large raw king prawns
1 tsp Cooks' Ingredients Chaat Masala
1 tbsp Vegetable oil
1 tbsp mango chutney
Few coriander leaves, to garnish
Method
Prepare and light the barbecue or preheat
the grill to high. Soak 8 small wooden skewers
in cold water to prevent them from burning.
Remove the skin and stone from the mango,
then cut the flesh into evenly sized chunks.
Cut any large pieces of monkfish in ½.
Put the monkfish and prawns into a bowl
and add the chaat masala, ½ tsp sea salt and
oil. Toss well to coat, then thread onto the
drained skewers, alternating between prawns,
monkfish and mango.
Grill the skewers for 4-5 minutes on each
side, or until the prawns are pink and opaque,
the monkfish is cooked through and the mango
is beginning to char.
Mix the mango chutney with 1 tsp water and
brush over the skewers just before serving,
garnished with the coriander leaves.
Cook’s tip
If you can’t get hold of monkfish, you can use double the quantity of prawns instead.
