Jess' Tandoori Fish Skewers
By Jess Murphy
This quick & easy recipe is perfect on a chargrill for a casual get together.
5 people
12 minutes
35 minutes
Ingredients
- 2 tbsp Butter (melted for basting)
- 1 tsp Chickpea Flour
- 0.5 tsp Cumin powder
- 125 ml Extra Virgin Olive Oil
- 1 tbsp Fresh Coriander (finely chopped)
- 1 clove Garlic (finely chopped)
- 0.5 - Ginger (roughly chopped)
- 1 tbsp Greek Yoghurt
- 1 tsp Lemon Juice
- 1 pinch Lemon Juice (or chaat masala, for garnish)
- 1 tbsp Mint Chutney (to serve)
- 520 g Monkfish (can also use cod or hake fillets) (cut into 4cm chunks)
- 1 pinch Salt
- 5 - Skewers (wooden)
- 3 tsp Sumac
- 1 tsp Vegetable Oil
- 0.4 tsp White Pepper
For the Dressing
-
0.5
-
Lemon
(zest & juice)
For the Marinade
-
3
cloves
Garlic
(roughly chopped)
-
1
pinch
Salt
(to taste)
Method
- Add the fish to a mixing bowl with the lemon juice and salt. Mix well and set aside.
- In a blender, add the garlic and ginger to a splash of water to make a thick smooth paste.
- Soak the wooden skewers in warm water while you make the marinade.
- 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.
- Combine dressing ingredients and set aside.
- 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.
- Serve the fish skewers over roti bread with your dressing. Can also be served with a sprinkle of lemon juice or chaat masala and a side of mint chutney.
