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Tandoori Fish Skewers

by Jess Murphy

 

This quick & easy recipe is perfect on a chargrill for a casual get together.

Preparation time
35 Minutes
 
Cooking time
12 Minutes
 

Ingredients

520g monkfish, cod or hake fillets (cut into 4cm chunks)
1 tsp lemon juice
Pinch of salt
4 - 5 wooden skewers
Melted butter for basting (1 - 2 tbsp)
Mint chutney (to serve)
Lemon juice or chaat masala (for garnish)


For the Marinade:
3 cloves of garlic (roughly chopped)
½ ginger (roughly chopped)
1 heaped tbsp thick Greek yogurt
½ tsp mild chilli powder
1 tsp cumin powder
¼ tsp white pepper
1 heaped tsp chickpea flour
1 tbsp fresh coriander (finely chopped)
1 tsp vegetable oil
Salt to taste


For the Dressing:
½ lemon (zest & juice)
125ml extra virgin olive oil
1 garlic clove (finely chopped)
3 tsp sumac

Directions

  1. Add the fish to a mixing bowl with thelemon juice and salt. Mix well and set aside.
  2. In a blender, add the garlic and ginger to a splash of water to make a thick smooth paste.
  3. Soak the wooden skewers in warm water while you make the marinade.
  4. In a separate bowl, add the blended garlic and ginger paste, along with the rest of the marinade ingredients. Mix well and add the fish cubes. Leave to marinate for 15-20 minutes.
  5. Combine dressing ingredients and set aside.
  6. Preheat the grill to a medium/high setting. Skewer the fish, pat the extra marinade over the pieces and grill for 10-12 mins or until just done. Baste with butter halfway through cooking.
  7. Serve the fish skewers over roti bread with your dressing. Can also be served with a sprinkle of lemon juice or chaat masala and aside of mint chutney.
 
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