Indian fish skewers with tomato & mint salad

Cooking Fish Indian fish skewers with tomato & mint salad

This quick Indian-inspired kebab meal is a delicious way to feed your family.

Lables: Lactose free Shellfish free
  1. Place the fish and curry paste in a bowl. Turn to coat. Thread onto 8 bamboo or metal skewers.
  2. Heat 2 teaspoons of the oil in a large non-stick frying pan over medium-high heat. Cook skewers for 3-4 mins each side or until cooked through.
  3. Meanwhile, place the tomato, mint, onion, lemon juice and remaining oil in a medium bowl. Stir to combine.
  4. Serve the skewers with the tomato & mint salad, rocket, naan and lemon halves.

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600g skinless pink ling fillets, cut into 3cm pieces
1/4 cup Patak's Rogan Josh Paste
1 1/2 tbsp garlic-infused olive oil
400g Perino tomatoes, coarsely chopped
2/3 cup mint leaves, chopped
2 spring onions, thinly sliced
1 tbsp lemon juice
120g rocket leaves
280g pkt Mission Garlic & Herb Naan Bread, warmed
Lemon halves, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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