Fish tandoori with mango raita and cucumber

SERVES 4

READY IN 20 mins, plus marinating

INGREDIENTS ● 800G-1KG FIRM WHITE FISH FILLETS (SUCH AS MONKFISH), CUT INTO BITE-SIZE PIECES FOR THE MARINADE ● 1TBSP KASHMIRI CHILLI POWDER (OR 1TSP CHILLI POWDER AND 1TSP PAPRIKA) ● 1TSP GROUND TURMERIC ● 2TSP GROUND CUMIN ● 1TSP GROUND CORIANDER ● ½TSP GROUND CINNAMON ● ½TSP GROUND FENNEL SEEDS ● ½TSP BLACK PEPPER ● 150G FULL-FAT NATURAL YOGURT ● 1TBSP GRATED FRESH GINGER ● 2 GARLIC CLOVES, CRUSHED ● 1TSP SALT ● PINCH OF CASTER SUGAR TO SERVE ● 4TBSP HEAPED FULL-FAT NATURAL YOGURT ● 4TSP HEAPED MANGO CHUTNEY ● BIG PINCH OF SALT ● 4 CHAPATI, ROTI, NAAN (OR ANY FLATBREADS) ● 1 CUCUMBER AND GREEN CHILLI, THINLY SLICED YOU WILL NEED ● 4 SKEWERS

1 In a bowl, mix the marinade ingredients and add the fish. Marinate for 30 mins-1 hr.

2 Thread the fish onto skewers and cook over a hot grill or barbecue for 5-8 mins, until cooked through.

3 In a small bowl, mix the yogurt, mango chutney and salt. Put to one side.

4 Briefly heat the flatbreads on the grill. To serve, top with fish, raita, cucumber and chilli (if using).