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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
