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.
- 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.
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