Tandoori Fish Skewers

With a fresh yoghurt-cucumber dipping sauce (Raita)

India

Main course
2 persons
25
Mild

Tandoori is easily associated with chicken, but it can also be very well combined with fish! With this recipe you can make your own delicious grilled fish skewers in no time. Also very tasty on the BBQ!

Ingredients

- 1 tbsp Indian Tandoori Tikka Marinade

- 2 tbsp Rice Oil

- 200 g Basmati Rice

- 6 pieces Bamboo Satay Skewers (20 cm)

1/4 Cucumber pealed and grated

1 tbsp. fresh mint sliced

150 ml Greek yoghurt

1/2 tsp. Salt

1/4 tsp. Cayenne pepper

300 g Tilapia: sliced longways

1 tbsp. Grated Lime

1/2 tbsp. Fresh coriande

Preparation method for Tandoori Fish Skewers

Peel and great the cucumber and dry with kitchen paper to remove as much moisture as possible. Add the mint to the Greek yoghurt, salt and cayenne pepper and add the cucumber. This is the Raita dipping sauce, leave in the fridge until you need it again.
Rinse the fish with cold water and dry well with kitchen paper. Slice in to 6 long strips and skew on the skewers (if necessary grease with a little oil). Then smear the tandoori marinade on the fish and season with salt and pepper.
Heat the oil in a wok pan or frying pan and cook the fish skewers on a medium heat until golden brown (for about 2 minutes on each side).
Sprinkle grated lime and fresh coriander on to the skewers.
The fish skewers are ready to be served with the delicious fresh Raita.