Fish kebabs are a fantastic way to make an impression without a huge amount of actual hard graft. I use frozen fish fillets for these, which I always have in abundance in my freezer for rainy days and Mondays. My recipe uses one tablespoon of oil and the grill for the entire batch. My advice would be keep these ready prepared on the baking tray, waiting to be freshly cooked and served when you’re ready to eat.
1 handful fresh coriander
1 inch ginger
4 garlic cloves
4 small potatoes (about 300gm)
1 green chilli
1 tsp salt
4 boneless fish fillets (I used haddock and cod)
1 tbsp oil + 1 tsp
- First cook the fish according to pack instructions. Leave this to sit, taking the skin off when it can be handled.
- Next, boil the potatoes, and peel and finely grate the ginger and garlic and finely chop the green chilli and coriander. In a large mixing bowl, add all the ingredients bar the oil. Going in with your hands, combine the whole lot together well. Place in the fridge for 20 minutes.
- When the time is up, take the kebab mix out of the fridge and turn the grill on to 200 degree centigrade. Line with foil a baking tray and smother the tablespoon of oil all over it.
- Then grease your palms with the teaspoon of oil. Take a ping-pong ball size amount of fish in your palms, roll into a ball and then flatten to get a disc shape and place on the tray. Continue until all are done, then place under the hot grill for 20 minutes, turning over carefully using a flat wooden spoon half way through cooking. Don’t worry if it falls apart a bit – just pat it back in place with the spoon or your fingers.
- Serve this hot with tomato ketchup spiked with chilli powder.
This recipe is part of Mallika Basu's non-veggie three course Curry for Change menu. Get the entire menu.