Fish Kebabs with Indian Sauce
by Editorial Staff
Use this recipe to cook delicious and original sea fish kebabs. And for fish kebabs, make an Indian sauce of yoghurt, cucumber and mint. And also, bright and spicy salsa from mango, cucumber, chilli and ginger.
Servings: 4
Ingredients
- Curry paste – 1-2 teaspoon
- Natural yoghurt, fatty – 4 tbsp
- Fillets of various types of sea fish (swordfish, salmon) – 1.1 kg.
- Fresh mint – 1 pinch
- Fresh cucumber – ½ pc.
- Juice of 1 lime
- Sea salt
- Fresh mango – 1 pc.
- Fresh cucumber – 1 pc.
- Red onion – ½ pc.
- Chilli pepper, red, fresh – 1 pc.
- Fresh ginger – 1 piece (2.5 cm)
Directions
- If using wooden skewers, soak them in cold water for 30 minutes. Preheat oven to 200 degrees (or broiler to maximum temperature).
- Make salsa. Cut the mango into small cubes. Peel the cucumber and seeds, chop finely. Finely chop the red onion and chilli (no seeds). Grate the ginger. Toss the mango, cucumber, onion, chilli and ginger together. Toss the curry paste and 2 tbsp yoghurt, salt and brush the fish fillets cut into pieces with this marinade. Leave it on for a few minutes.
- Make raita sauce. Toss in remaining yoghurt, finely chopped mint, cucumber (seedless), and lime juice. Try, salt.
- Place the marinated fish pieces on skewers on a baking sheet covered with oiled foil. Bake the kebabs in the oven for 5-8 minutes. Serve fish kebabs with raita and salsa.
Bon Appetit!
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