Name: Tikka fish skewers with coconut sambal
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup bought tikka curry paste; 1/4 cup natural yoghurt; 600 gram firm white fish fillets, cut into 2cm pieces; 1/2 cup desiccated coconut; 1/4 cup chopped coriander; 2 tablespoon lemon juice; 1 fresh long red chilli, seeded, finely chopped; 1 medium zucchini, cut into 1.5cm thick rounds; 1 medium green capsicum, cut into 2cm pieces; 1 large red capsicum, cut into 2cm pieces; 250 gram small cherry tomatoes; cooking oil spray; 3 cup cooked rice, to serve

Ingredients

1/4 cup bought tikka curry paste

1/4 cup natural yoghurt

600 gram firm white fish fillets, cut into 2cm pieces

1/2 cup desiccated coconut

1/4 cup chopped coriander

2 tablespoon lemon juice

1 fresh long red chilli, seeded, finely chopped

1 medium zucchini, cut into 1.5cm thick rounds

1 medium green capsicum, cut into 2cm pieces

1 large red capsicum, cut into 2cm pieces

250 gram small cherry tomatoes

cooking oil spray

3 cup cooked rice, to serve

Method

1.Combine curry paste and yoghurt in a large glass or ceramic bowl. Add fish to yoghurt mixture, stir to coat. Set aside 5 minutes.

2.Meanwhile, place coconut in a medium frying pan over moderate heat. Cook coconut, stirring, 2-3 minutes, or until golden brown. Transfer to a small heatproof bowl. Cool. Add coriander, juice and chilli. Season sambal with salt and pepper.

3.Thread fish, zucchini, capsicum and tomatoes alternately onto 8 skewers. Preheat a barbecue or char-grill pan over moderately high heat. Spray skewers with oil. Cook, turning, 6-7 minutes, or until brown and cooked. Serve skewers with sambal and rice.

You can use any vegetables on the skewers. To prevent scorching during cooking, soak bamboo skewers in cold water 20 minutes before using. The flesh of white fish is cooked when it becomes opaque. When a recipe calls for firm white fish, use ling, flake, basa or hake.
Note

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Ingredients

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