Jess' Tandoori Fish Skewers

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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

  1. Add the fish to a mixing bowl with the lemon 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 a side of mint chutney.
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