Mixed tikka fish kebabs with mango salsa and lime raita

Special equipment • 8 skewers

SERVES 4

Ingredients:

1–2 tbsp medium-hot tikka masala curry paste, or other curry paste

4 tbsp Greek-style plain whole-milk yogurt

2½lb (1.1kg) mixed skinless fish fillets, such as swordfish and salmon, cut into chunks

handful of fresh mint leaves, finely chopped

½ cucumber, seeded and diced

juice of 1 lime

sea salt

For the salsa:

1 fresh mango, pitted, peeled, and diced

1 cucumber, halved lengthwise, peeled, seeded, and finely chopped

½ red onion, finely chopped

1 fresh red hot chile pepper, seeded and finely chopped

1in (2.5cm) piece of root ginger, grated

Method:

1 If using bamboo skewers, soak them in cold water for 30 minutes to prevent burning. Preheat the oven to 400°F (200°C) or the broiler to high.

2 To make the mango salsa, mix together the mango, cucumber, onion, chile, and ginger in a bowl. Set aside to allow the flavors to develop. In another bowl, mix together the curry paste and 2 tablespoons of the yogurt. Season with salt. Spread the paste all over the fish, making sure that each piece is well coated. Let marinate for a few minutes while you prepare the raita dip.

3 Mix together the remaining yogurt with the mint, cucumber, and lime. Taste, and season with salt.

4 Thread the fish onto skewers to make kebabs. Line a baking sheet with foil, coat with no-stick cooking spray, then place the kebabs on it. Put in the oven or under the broiler, and cook, turning several times, for 5–8 minutes or until the fish is opaque throughout and slightly charred on the outside. Serve hot with the salsa and raita.

Mixed tikka fish kebabs with mango salsa and lime raita