Cook up a curry

Packed with healthy ingred these easy-to-make recipes from Slimming World are nutritious and delicious

Pakistani fish kebabs

SERVES FOUR

READY IN 30 MINUTES, PLUS MARINATING

700g thick-cut skinless and boneless cod or halibut fillets, cut into large chunks 1 courgette, thickly sliced 2 red onions, cut into thick wedges

1 red pepper, deseeded and cut into large chunks

1 yellow pepper, deseeded and cut into large chunks

FOR THE MARINADE:

1 tbsp tandoori curry powder 150g fat-free natural yogurt 2 garlic cloves, finely grated 2cm piece fresh root ginger, peeled and grated

2 red chillies, deseeded and finely chopped, plus sliced chilli to serve

1 tsp turmeric

1 tsp white wine vinegar 4 tbsp finely chopped fresh coriander

2 tbsp finely chopped fresh mint

Juice of 2 limes, plus wedges to serve

Put the fish chunks into a wide non-reactive dish (glass, ceramic or plastic) and season to taste.

Mix all the marinade ingredients in a bowl, then pour over the fish and toss to coat evenly. Cover and marinate in the fridge for at least 15 minutes to help all those fantastic flavours mingle together.

When you’re ready to cook, preheat the grill to mediumhot. Thread the fish and vegetable chunks on to 8 metal skewers and grill for 5 minutes on each side or until the fish is just cooked through.

Serve hot with lime wedges, sliced chilli and kachumber.

TIP

To make the kachumber small red finely chop 1 cucumber and onion, ½ tomatoes and put

4 everything in a large tbsp roughly bowl. Add 2 coriander, chopped fresh

1 deseeded and finely red chilli and the chopped

2 large limes. juice of stir Season to taste and then cover and leave well to stand at room

10-15 temperature for minutes. For an extra crunch, you can scatter 1 level tbsp roughly peanuts over the chopped whole dish.

ng as Slimming World.