Indian fish skewers with tomato & mint salad
8 min·Indian
Indian fish skewers with tomato & mint salad
Ingredients
- 600g skinless pink ling fish fillets, cut into 3cm pieces
- 1/4 cup Patak's Rogan Josh curry paste
- 1 1/2 tbsp garlic-infused olive oil
- 400g Perino tomatoes, coarsely chopped
- 2/3 cup mint leaves, chopped
- 2 spring onions, thinly sliced
- 1 tbsp lemon juice
- 120g rocket leaves
- 280g pkt Mission Garlic & Herb Naan Bread, warmed
- Lemon halves, to serve
Instructions
4 steps
- 1
Place the fish and curry paste in a bowl. Turn to coat. Thread onto 8 bamboo or metal skewers.
- 2
Heat 2 teaspoons of the oil in a large non-stick frying pan over medium-high heat. Cook skewers for 3-4 mins each side or until cooked through.
4 min - 3
Meanwhile, place the tomato, mint, onion, lemon juice and remaining oil in a medium bowl. Stir to combine.
- 4
Serve the skewers with the tomato & mint salad, rocket, naan and lemon halves.
Progress
0 / 4 steps
