SPICY FISH SKEWERS

(Makes 8) INGREDIENTS:

8 skinless salmon fillets (about 125g each); 2 large garlic cloves, grated; 2.5cm piece of fresh ginger, grated; Juice of 1 lime; 200g Greek yoghurt; 1tsp Kashmiri chilli powder; 1tsp ground turmeric; 1tsp ground cumin; 2tsp ground coriander; 2tsp sweet smoked paprika; Salt and freshly ground black pepper

For the pickled red onions:

2 small red onions; 125ml water; 125ml white wine vinegar; ½ tsp fennel seeds; ½ tsp cumin seeds; 1tbsp salt; 2tbsp sugar To serve: Naan bread or roti; A handful of coriander leaves; 1 long green chilli, finely sliced; Lime halves; Sweet chilli sauce

METHOD:

1. Prepare your pickled red onions an hour or so ahead. Thickly slice the onions and place in a clean jar. Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are dissolved. Pour the hot pickling liquor over the onions and leave to cool. Pop lid on and place in the fridge.

2. Cut each salmon fillet into four equal-sized chunks. Place these in a bowl with the garlic, ginger and lime juice and mix well.

3. In another bowl, mix the yoghurt with the spices and some salt and pepper. Add this spiced yoghurt to the salmon and mix well again. Leave to marinate in a cool place for at least 20 minutes, or up to an hour. Meanwhile, if using wooden skewers, soak eight, 16cm long, in water for 30 minutes.

4. Once marinated, thread the salmon onto your skewers, four chunks on each skewer.

5. Place skewers on the hot barbecue and cook for two to three minutes on each side until golden brown. Meanwhile, warm the roti or naan on the edge of the barbecue. Once cooked, transfer skewers to a warm plate.

6. Serve the skewers on the warm naan or rotis. Scatter over a little pickled red onion, some coriander and sliced green chilli. Serve with lime halves for squeezing over, and sweet chilli sauce on the side.