BBQ curried Monkfish kebabs, raita

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  • Serves: 2
  • Prep: 30 minutes
  • Cook: 10 minutes
  • Difficulty: Easy


200g Skinned monkfish, diced to 1 inch pieces

curry paste

30g peeled ginger

1 clove garlic

1 red chilli

1 green chilli

1 tsp turmeric

1 tsp cumin

1 tsp smoked paprika

50ml vegetable oil

For the raita

½ cucumber

1 shallot

20g mint

20g coriander

100g Greek yoghurt

½ tsp cumin

1. Add the turmeric, cumin, and smoked paprika to a non stick pan, and roast gently for two minutes.

2. Add to a food processor with the rest of the curry paste ingredients and blend until smooth.

3. Marinate the monkfish pieces in the curry paste for 30 mins and place on skewers.

4. For the raita, grate the cucumber and shallot on the coarse side of a box grater, and season with a little salt. Leave on a cloth for 5 mins to drain any excess liquid.

5. Chop the mint and coriander and add the cucumber and onion mix. Season with the cumin and then mix with the yoghurt. Leave in the fridge while you cook the monkfish kebabs.

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