Sunil Ghai, the award-winning chef at Ananda in Dundrum, had never seen monkfish before he moved to Ireland, and was initially unsure about what to do with it.
Now it's one of his favourite fish, and his lashoooni macchi - marinated monkfish tail - is a popular choice with customers.
"It's a good example of a fusion of flavours from coastal regions of India - the marinade is from Bengal, the cooking style is from...
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