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Fish kebabs

Name: Fish kebabs
Yield: 2
Ingredients: 1 cup Natural yoghurt; ¼ Onions, 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 (Main)

for 2 people

Bevan Smith

Riverstone Kitchen chef/owner and food writer.

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1 cup	Natural yoghurt
¼	Onions, 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 (Main)

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 withspiced caulifloweron the side.

Use store brought orBevan's garam masala.