Ingredients
1 cup | Natural yoghurt |
¼ | Onions, finely chopped |
2 cm | Fresh ginger, peeled and grated |
2 cloves | Garlic, crushed |
½ tsp | Ground coriander |
1 Tbsp | Lemon juice |
1 Tbsp | Garam masala, see note below |
½ tsp | Chilli powder |
1 Tbsp | Tomato paste |
½ tsp | Flaky sea salt |
300 g | White fish, such as gurnard, cut into 4-5cm pieces (Main) |
Directions
- Mix yoghurt with the onion, ginger, garlic, ground coriander, lemon juice, garam masala, chilli powder, tomato paste and salt in a wide shallow dish.
- Skewer fish pieces on to kebab sticks and place kebabs into marinade, turning each one over so they are well coated. Refrigerate kebabs for one hour to marinate before cooking.
- Cook kebabs by either placing them under a hot grill, turning once, or in a hot frying pan with a little oil, or on a hot barbecue plate. Cook until the fish is just cooked — firm to the touch and slightly charred. Serve withspiced caulifloweron the side.
Garam masala
Use store brought orBevan's garam masala.