Fish Skewers
with a Twist!
This quick & easy recipe is perfect on
a chargrill for a casual get together.
Tandoori Fish Skewers
Serves: 5 | Prep: 35 mins | Cook: 12 mins
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
1/4 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
12
Super
Signature Faster
ORGANIC
GREEK STYLE
YOGURT
NATURAL
par
500ge
ORGAN
€2.49
X
SuperValu Signature Tastes
Organic Greek Style Yogurt
Natural 500g - €4.98/kg
Prices correct at time of print.
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Jess Murphy
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.
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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.