Fish skew­ers

(serves 4)

Friday - - Wanted -

Prep time: 35 mins

Cook­ing time: 10 mins

Method: 1. Place co­rian­der and cumin seeds in a heavy-based pan and heat gen­tly for a minute. Re­move from heat and place in a food pro­ces­sor. 2. Add lemon­grass, gar­lic, chilli, co­rian­der and co­conut cream to food pro­ces­sor and whizz un­til smooth. 3. Place fish in a large dish and pour mix­ture over it. Cover, and leave to mar­i­nate in fridge for at least 30 min­utes. 4. Pre­heat grill to high. Thread fish on to 4 long me­tal skew­ers, al­ter­nat­ing with pieces of pep­per. 5. Grill skew­ers for about 10 min­utes, turn­ing oc­ca­sion­ally un­til fish is cooked through. Serve with rice. In­gre­di­ents 1 tsp co­rian­der seeds 1 tsp cumin seeds 1 stalk lemon­grass, trimmed and finely sliced 2 gar­lic cloves, peeled 1 hot red chilli, halved and de­seeded (op­tional) 50g fresh co­rian­der 200ml co­conut cream 560g monk­fish fil­lets, skinned and cut into large chunks 1 red bell pep­per, cubed 1 yel­low bell pep­per, cubed

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