Place the chillies, onion, garlic, sugar, oregano and salt in a pan and add the water. Bring to a simmer and cook for twenty minutes.

Let the mix cool, then blend thoroughly. Add the lime juice and zest, and the coriander and blend again. If you add the coriander when hot it will discolour and go a murky green. It will not affect the flavour.

Transfer to an airtight container and place in fridge. It will keep for two weeks alternatively you can portion up and freeze.

Pre heat the oil in a deep fat fryer or a large, deep pan. BECAREFUL WHEN DEEP FRYING ANYTHING IN THE KITCHEN AND DO NOT LEAVE UNATTENTED.

Place the flour, cornflour, sesame seeds, and spices in a large bowl and season. Add enough water and mix well to make a thick batter the consistency of cream.

Season a little more flour and coat the monkfish. In batches dip the fish in the batter, then carefully fry for around five minutes, until golden brown, turning over with a slotted spoon to cook evenly.

Keep the cooked monkfish warm in a low oven sat on absorbent kitchen paper. When all the fish is cooked drizzle with chilli sauce, garnish and serve.