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Coriander Fish Kebabs Popular

Category : Sea Foods

Author : Swathi

Date : 11/3/2005

Rating: Rating 3.4 ( 3.4 ) by 17 users

750 g (1 1/2 lb) monkfish fillets or white fish fillets, such as sole or plaice
155 ml (5 fl oz/2/3 cup) natural yogurt
3 cloves garlic, crushed
2 tsp Garam Masala
3 tsp ground coriander
salt and pepper
1 green chilli, seeded and cut into thin rings
1 spring onion, finely sliced
1/4 lime, finely sliced
1. Remove any bones from fish, wash and dry with absorbent paper.

2. cut into 2.5 cm (1 in) cubes and thread onto skewers.

3. Mix together yogurt, garlic, garam masala and coriander and season with salt and pepper.

4. Put kebabs in a non-metal dish and pour over yogurt marinade.

5. Cover and leave in cool place for 2-3 hours to allow fish to absorb flavours.

6. Heat grill. Place kebabs on grill rack and cook for 3-4 minutes.

7. Turn kebabs over, scatter chilli, onion and lime slices over top and baste with any remaining marinade.

8. Grill for a further 3-4 minutes, until fish flakes easily.

Serve hot.

Serves 4.

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