Prep time: 30 mins Cook­ing time: 5 mins Serves 6

Friday - - Leisure -

FOR CHER­MOULA 1 tbsp ground cumin 1/2 tsp ground co­rian­der 1 tsp pa­prika pinch cayenne pep­per 4 gar­lic cloves, crushed hand­ful fresh pars­ley, chopped hand­ful fresh co­rian­der, chopped 1 large le­mon, juice of 125ml olive oil FOR KE­BABS 800g firm white fish fil­lets, cut into cubes 2 tbsp olive oil 1 le­mon, zest and juice of 1 tsp ground cumin METHOD 1 To make cher­moula, dry roast cumin, co­rian­der, pa­prika and cayenne in a fry­ing pan over low heat un­til fragrant. Re­move from heat, mix in re­main­ing in­gre­di­ents and set aside for 30 mins. 2 For ke­babs, mix fish cubes with re­main­ing in­gre­di­ents and leave to mar­i­nate for 15 mins. 3 Skewer fish and cook un­der a pre­heated grill for 2 mins on each side un­til just cooked through. 4 Serve on a bed of cous­cous with cher­moula sauce poured over.

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