The monkfish is served with a rich coconut sauce ... Add the onion paste and fry for 2 minutes. Add the ginger and garlic paste and fry for another 2–3 minutes until the paste turns light ...

Taste and correct seasoning. Cut the monkfish into fingers, no larger than 1cm wide and 7½ cm long. Heat the oil in a deep fry to 180°C. Dip the Goujons one at a time into the batter ...