Keralan seafood tikka
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Seafood lovers will adore these lightly spiced coconut skewers. Delicious with an aromatic potato salad.
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Prep time: 10 mins
(plus chilling time) -
Cooking time: 6 mins
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Serves: 2
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Skill level: Easy peasy
Ingredients
- 4 wooden skewers, soaked in water for 30 mins
- 8 scallops, cleaned
- 8 jumbo prawns with tails
- 150g (5oz) monkfish, or any firm fish, cut into 1 inch cubes
- 2tbsp -at thick yoghurt
- 2tbsp korma paste
- ½ tbsp desiccated coconut
- 1 clove garlic, chopped
- 1tbsp fresh dill, chopped
- 25g (1oz) red onion, cut into large dice
- 8 prunes, stoned
- ½ tsp black pepper, coarsely ground
Method
- In a bowl, mix the korma paste with the yoghurt, coconut, garlic, black pepper and dill. Add the scallops, prawns and monkfish to the marinade.
- Cover and refrigerate for 30 mins. On a skewer, thread a piece of the diced onion, then a scallop, followed by a prawn, then a prune, a piece of monkfish and then another prawn. Finish with a prune, scallop and monkfish, before adding a piece of onion.
- Repeat this for the other skewers. Place on the barbecue or under a hot grill for 6 mins, turning occasionally.
- Check everything is cooked through before serving with the spiced potato salad.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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