( SERVES 2 )
|1 cup||Natural yoghurt|
|¼||Onion, 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|
- 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 with spiced cauliflower on the side.
Use store brought or Bevan's garam masala.