Tandoori Cod Skewers

Recipe by
Cook: 25 minutes
Tandoori fish skewers with a tomato and onion salad, green chutney and naan. Perfect for a summer evening meal. Fish like monkfish or cod are perfect in Indian dishes as they soak in all the gorgeous flavours from the spices.

Tandoori Cod Skewers

Try these beautiful tandoori style cod skewers, perfect for a summer evening meal. Fish like monkfish or cod are perfect in indian inspired dishes as they soak in all the gorgeous flavours from the spices.

Ingredients

1kg firm white fish fillets, such as cod or monkfish, cut into 5cm pieces

1 tsp ground turmeric

2 tsp ground cumin

1/2 tsp ground cinnamon

2 tsp fennel seeds, ground

190g greek-style yogurt

4cm-piece ginger, finely chopped

2 garlic cloves

1 cup mint leaves, finely chopped

4 long green chillies, finely chopped

1/8 tsp ground ginger

1 tsp caster sugar

1 lime, juiced

60ml olive oil

2 tomatoes, sliced

1 white onion, thinly sliced

2 tbsp lemon juice

naan to serve

Cooking steps

Step 1

Make the tandoori marinade by placing all the spices, chopped ginger and garlic with the greek yogurt. into a large bowl, mix well, add fish and turn to coat. Cover with plastic wrap and refrigerate for 1 hour.

Step 2

Meanwhile, make the green chutney combine mint, coriander,green chillies, ground ginger, sugar, lemon juice, lime juice and olive oil in a bowl. Alternatively, process in a food processor for a smoother sauce. Season with salt and pepper and set aside until needed.

Step 3

Preheat oven to 180°C. (Heat a barbecue or chargrill pan to medium-high.) Thread fish onto skewers, then cook, turning, for 5 minutes or until lightly charred. Transfer to a greased wire rack set over an oven tray and bake for 8 minutes or until the fish is just cooked.

Step 4

Lastly make salad, place sliced tomatoes, onion slices in bowl and toss gently with lemon juice. Season to taste.

Serve with warm naan and enjoy!

What you’ll need

1kg firm white fish fillets, such as cod or monkfish, cut into 5cm pieces

1 tsp ground turmeric

2 tsp ground cumin

1/2 tsp ground cinnamon

2 tsp fennel seeds, ground

190g greek-style yogurt

4cm-piece ginger, finely chopped

2 garlic cloves

1 cup mint leaves, finely chopped

4 long green chillies, finely chopped

1/8 tsp ground ginger

1 tsp caster sugar

1 lime, juiced

60ml olive oil

2 tomatoes, sliced

1 white onion, thinly sliced

2 tbsp lemon juice

naan to serve

Let’s cook!

Step 1

Make the tandoori marinade by placing all the spices, chopped ginger and garlic with the greek yogurt. into a large bowl, mix well, add fish and turn to coat. Cover with plastic wrap and refrigerate for 1 hour.

Step 2

Meanwhile, make the green chutney combine mint, coriander,green chillies, ground ginger, sugar, lemon juice, lime juice and olive oil in a bowl. Alternatively, process in a food processor for a smoother sauce. Season with salt and pepper and set aside until needed.

Step 3

Preheat oven to 180°C. (Heat a barbecue or chargrill pan to medium-high.) Thread fish onto skewers, then cook, turning, for 5 minutes or until lightly charred. Transfer to a greased wire rack set over an oven tray and bake for 8 minutes or until the fish is just cooked.

Step 4

Lastly make salad, place sliced tomatoes, onion slices in bowl and toss gently with lemon juice. Season to taste.

Serve with warm naan and enjoy!

Buy the fish used in this recipe
Black cod misshapes 200g From  £17.00 Go to product

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