1/2 fiery N’duja roll … ( to taste, this is fiercely spicy )
1 Tin of rinced chick peas
Season and roll your pieces of fish in the flour, sauté in the pan for a few minutes until browned. Set aside on kitchen paper.
Chop your onion, bash you garlic -Stir fry both in a wide & deep frying pan for a few minutes.-
Add the tomatoe tin, Chick peas - Cherry tomatoes on the stem - Stew gently - DO NOT season - Add half the N’duja roll ( or more if you are feeling brave ) and spoon crush it into the sauce until fully dissolved and absorbed.
Return the monk fish pieces to the pan with the clams, cook them through for another 4-5 minutes,
Serve on top of Rice, Pasta, or Couscous. Sprinkle over a few chili flakes as a gentle reminder warning of what’s lies beneath…
NOTE: What happens to the rest of the N’duja… N’duja has a singular texture. Despite its shape, it is not a sausage. It is an actual cured meat roll. If uou do not need to use it all up at once, It will keep in the fridge for a few weeks as long as its ends are covered to avoid air contact & drying.
We are Fishmongers. 100 % of our Wild fish is sourced straight off the boats. When fish lands, all hands on deck join in to sort, fillet, and pack all orders on time for our courier to pick up.
We are usually too busy to answer the phone, and fault of outsourcing this service in India :) ... We made the choice to simply cut off our neglected phone lines.
If you need to contact us, email us with any query @ [email protected] & we will get back to you as soon as we are free.
For any orders feedback or issue about a delivery email us at [email protected] with your order number