This a dish rich in Indian Flair ... Fresh New Bedford Monkfish Tail is rolled in Raz El Hanout a Middle Eastern spice blend that translates to "head of the shop" referring to the spice dealers in the market that would take up to 25 of there top selling spices and mix the together at the
customers discretion , every families blend is different Making it impossible to recipe..The blend we use is sweet and smoky with hints of urfa,cumin,cinnamon, and malheb.. The Monkfish is roasted in a bit of ghee and left to rest before slicing.It sits on a bed of Toasted Almond and Lump Crab Cous Cous , Curried Eggplant , and topped with a cool Mango Coconut Chutney. A drizzle of tamarind oil and fried chick pea round out the dish .
1 comment:
Looks great. thanks for the post. i am sure some moms in the bizymoms New-bedford community would love to get their taste buds tingled with this.
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