Mini fish tikka kebabs recipe
These easy fish kebabs are quick to make and full of classic Indian flavours. Perfect as a snack or as part of a street food-themed feast, these tasty tikka kebabs are served with a cooling yogurt dip.
See method- Serves 6 (makes 6)
- 15 mins to prepare and 10 mins to cook
- 87 calories / serving
- Gluten-free
- Healthy
Ingredients
- 200g boneless and skinless haddock fillets
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 green chilli, finely chopped
- 1 tbsp tikka curry paste
- 2 tbsp cornflour
- 30g pack fresh coriander, leaves finely chopped
- 1 tbsp sunflower oil
- salad leaves, to serve
For the yogurt dip
- 150g natural yogurt
- ¼ tsp ground cumin
- 15g fresh mint leaves, finely chopped
- 1 small tomato, finely chopped
- ¼ cucumber, finely chopped
- 1 small red onion, finely chopped
Each serving contains
- Energy
- 365kJ 87.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 8.3gProtein 7.7gFibre 0.9g
Method
- Blitz the fish to a smooth paste in a food processor. Put in a bowl and stir in the onion, garlic, chilli, curry paste, cornflour and coriander. Season and mix well.
- Divide the mix into 12 equal pieces and shape into balls. Thread onto small skewers (soaked beforehand if wooden), 2 balls per skewer. Heat the oil in a frying pan over a low heat. Fry the kebabs for 2 mins each side until golden, crispy and cooked through. You may need to work in batches.
- To make the dip, mix the yogurt in a small bowl with the cumin, most of the mint leaves, the tomato, cucumber and onion.
- Pile the salad leaves on a serving plate and lay the skewers on top. Sprinkle over the remaining mint and serve with the dip.
- Tip: Leave out the chilli to make these fish kebabs a hit with the kids.
- See more Indian recipes
