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.


  • 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.

Serve with sliced lime or lemon, Lentil Rice with Coriander and a Cucumber Salad Sambal.

Ina's Tip

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.

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