Tandoori Fish Kebabs With Mint Yogurt Chutney Recipe

About this recipe

Succulent fish fillets marinated in a medley of tandoori spices, grilled to perfection and served with a refreshing mint yogurt chutney for a burst of flavor.

Ingredients

• - Chicken Breast
• 1 kg Basmati Rice
• - Fresh Tofu
• 500 g Moong Dal
• NaN Kodo Millet
• - AMUL PANEER 200GM
• 10 pcs Prawns
• 1 Kg R.C. Fish
• 500 g Desi Tomato
• 20 g Oregano - Herbs Mix
• 500 G Brown Rice
• - Oats
• 250 g Mutton
• - Schwartz Flat Leaf Parsley
• 200 G Authentic Greek Yogurt
• - Hellmann'S Real Mayonnaise 250ml
• 35 G Campo Verde Fine Mustard
• 450 G English Cucumber 450-550g
• 100 G Fresh Green Peas 100g
• 1 piece Yellow Bell Pepper
• 250G Pasta L'Antica Organic Gnocchi Pasta Turmeric & Purple Carrot, 250G
• 640G Birds Eye Supersweet Sweetcorn
• 235 Ml Mary Berry'S Light Reduced Fat Salad Dressing
• - Biona Organic Whole Cherry Tomatoes

Instructions

1. 1. Rinse the fish fillets thoroughly and pat them dry with paper towels.
2. 2. In a bowl, mix hung yogurt with lemon juice, garlic paste, ginger paste, red chili powder, turmeric powder, cumin powder, and garam masala.
3. 3. Rub the marinade evenly over the fish fillets and let them marinate for 15 minutes.
4. 4. Preheat a grill pan or tandoor to medium heat and brush it with oil to prevent sticking.
5. 5. Place the marinated fish fillets on the grill and cook for 4–5 minutes on each side until golden and cooked through.
6. 6. While the fish is grilling, blend fresh mint leaves, green chilies, salt, sugar, and water to make a smooth chutney.
7. 7. Transfer the mint chutney to a serving bowl and refrigerate for 5 minutes to enhance the flavors.
8. 8. Once the fish is grilled, transfer it to a serving plate and garnish with lemon wedges and fresh coriander.
9. 9. Serve the tandoori fish kebabs hot with the chilled mint yogurt chutney on the side.