| | Fish tikka skewers with chapati and pickled cucumber
Fish tikka skewers with chapati and pickled cucumber
Fish tikka skewers with chapati and pickled cucumber 4.3-5 9
  • Calories: 1804 kj
  • Fat: 13.1g
  • Carbohydrates: 34.6g

How to Make:

  1. Combine cucumber and 1/4 of the onion in a heatproof glass or ceramic dish. Place sugar, vinegar and salt in a small saucepan over medium-high heat. Bring to the boil. Remove from heat. Pour over cucumber. Set aside.
  2. Meanwhile, combine fish, curry paste and 2 tablespoons yoghurt in a bowl. Thread fish evenly onto 8 small skewers. Heat a well-greased barbecue hotplate and grill on medium- high heat. Cook fish on grill, turning occasionally, for 5 to 6 minutes or until just cooked through. Meanwhile, cook chapati on hotplate for 1 minute each side or until lightly charred and heated through. Wrap in foil to keep warm.
  3. Meanwhile, place mint, coriander, garlic, lemon juice and remaining yoghurt in a food processor. Process until smooth and combined. Season with salt and pepper. Combine spinach, tomato and remaining onion in a serving bowl. Place chapati on serving plates. Top with skewers, drained pickled cucumber and herb yoghurt. Serve with spinach salad.
Time for preparing:
10 min.


  • 6 baby cucumbers, thinly sliced lengthways
  • 1 red onion, thinly sliced into rings
  • 1 tablespoon caster sugar
  • 1/2 cup rice wine vinegar
  • Pinch of salt
  • 600g firm white fish fillets, cut into 3cm pieces
  • 1/4 cup tikka masala curry paste
  • 200g plain Greek-style yoghurt
  • 4 garlic chapati
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 1 small garlic clove, crushed
  • 2 teaspoons lemon juice
  • 80g baby spinach
  • 200g grape tomatoes, halved