Recipe: Fish tikka skewers with chapati and pickled cucumber
How to Make:
- 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.
- 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.
- 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.
Servings:
4
Ingredients:
- 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
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