Korma Fish Skewers
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Korma Fish Skewers
Recipe By Courtney Roulston
Ingredients
2 tbsp Patak’s korma paste
1 cup greek yoghurt
sea salt to taste
400 g firm white fish (ling, barramundi or snapper) cut into 2.5 cm chunks
2 tbsp extra virgin olive oil
2 Patak’s naan bread, warmed
1 tbsp Patak’s mango chutney
1 small red onion, finely sliced
¼ cup coriander sprigs
lemon wedges to serve
*metal or wooden skewers required for this recipe.
Method
Mix the korma paste, 1/3 cup of yoghurt and a pinch of salt in a bowl until well combined.
Place the fish into the mixture and gently toss to coat. Thread the fish onto the 4 skewers so they are an even thickness. Set aside.
Heat a BBQ or grill pan over a medium heat.
Brush the naan bread with half the oil and cook for 1 minute each side to warm through. Set aside and keep warm.
Drizzle the remaining oil over the fish skewers and cook for 2 - 3 minutes each side, or until cooked through and slightly charred on the outside.
Place the naan breads onto serving plates and top with the remaining yoghurt. Spoon over the mango chutney and swirl it through the yoghurt. Add on the fish skewers and garnish with sliced onion, coriander and lemon wedges.
