Masala Fish Kebabs
Great cooked on a braai or on a griddle pan. The combination of our Tomato and Coriander Pesto’s give this dish its outstanding traditional depth of flavour. Chicken breasts can be used in place of fish.
YOU WILL NEED
- 500 g firm fish, skinned and boned e.g. Kingklip, Tuna, Dorado etc
- 1 t (5 ml) Ina Paarman's Seasoned Sea Salt
- 4 cloves garlic, crushed
- 1 chilli, thinly sliced
- 1 T (15 ml) medium curry powder
- ¼ cup (60 ml) canola oil
- 2 T (30 ml) Ina Paarman's Tomato Pesto
- 2 t (10 ml) Ina Paarman's Coriander Pesto
- 2 small onions cut into wedges
- 2 red bell peppers
- kebab sticks
Season fish with the Seasoned Sea Salt. Cover with cling film and place an ice brick on top. Leave in the fridge to firm up for 20-30 minutes. This makes the fish less likely to fall apart during cooking.
Mix garlic, chilli, curry powder, oil, Tomato Pesto and Coriander Pesto to form a paste. Separate the onion wedges into leaves. Cut peppers into 3cm squares and fish into 4 cm diamond shapes. Toss fish with curry paste to coat it on all sides.
Thread alternating cubes of fish, onion and peppers onto kebab sticks. Insert a second kebab stick to stabilise kebabs when turning them.
Cook under a hot grill or on the braai, turning occasionally, until browned.
Our Pesto’s keep exceptionally well in the fridge once opened (up to 2 weeks). Just squeeze out the air, fold over the cut corner of the pack and secure it with a clip or peg, they also freeze very well.