Fish kebabs
Fish kebabs with cucumber raita
Serves 3-4
An Indian dish good for summer barbecues.
Serve the freshly-cooked kebabs with the cucumber raita, which is nice and cooling after all the heaty stuff.
*
(I) For the kebabs:
300g cod fillet, skinned and diced
300g salmon fillet, skinned and finely chopped
grated zest and juice of 1 lime
1 small fennel bulb, finely chopped
1 small bunch of fresh coriander, finely chopped
4-8 green chillies, finely chopped
4 spring onions, finely chopped
2 tbsp fennel seeds, finely ground
2 tbsp coriander seeds, finely ground
½ tsp salt
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp vegetable oil
4 tsp crushed black pepper
First
Use a food processor to blend the cod until finely minced. Mix the minced
cod, chopped salmon and lime zest in a mixing bowl. Add the chopped fennel,
chopped coriander, green chillies, spring onions, fennel seeds, coriander
seeds, salt , 2 tbsp of oil, garlic paste, ginger paste, 2 tsp of crushed
black pepper and lime juice and mix well. Mould the fish mixture onto 12 skewers,
forming 12 fish kebabs.
Second
Either
(a) grill the kebabs on a barbecue until golden-brown on both sides or
(b) heat 1 tablespoon of oil in a large frying pan and fry the kebabs until
golden-brown on both sides.
(II) For the raita:
1 cucumber, grated or chopped finely
450ml yoghurt
4 tbsp finely chopped dill
½ tsp crushed garlic
1 tbsp vegetable oil
½ tsp mustard seeds
½ tsp cumin seeds
pinch of asafoetida
4-5 curry leaves
First
Squeeze out any excess water from the grated cucumber. Mix the cucumber and
yoghurt and stir in the dill, remaining black pepper and garlic.
Second
Heat 1 tbsp of oil in a small frying pan and fry the mustard seeds, cumin
seeds, asafoetida and curry leaves for 2-3 mins, stirring, until fragrant.Mix
the fried mustard seed mixture into the raita.