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Tandoori Fish Kebabs with Cucumber Raita

Ingredients

2 Salmon steaks, skinned and pin boned (225g each)
225g Monkfish, skinned
1 Red onion, cut in quarters
100g Cherry tomatoes

FOR THE MARINADE
5 tbsp Soured cream
5 tbsp Greek yogurt
2 tbsp Olive oil
1 tbsp Ground cumin
1 tbsp Garam masala
2 tsp Fresh thyme, leaves picked
Salt and pepper
Bamboo skewers

FOR THE CUCUMBER RAITA 
½ Cucumber, unpeeled and grated
50g Greek yogurt
1 tbsp fresh mint chopped
2 tbsp Salt and pepper

Instructions

Cut the salmon and monkfish into 2.5cm cubes. Thread them onto the skewers, alternating the type of fish, red onion and cherry tomatoes.

Mix together all the ingredients of the marinade. Spoon the marinade over the fish kebabs and leave for a couple of hours covered in the fridge.

Preheat the grill to its highest setting. Lift the fish from the marinade, place on a baking sheet and grill turning occasionally, for 3- 4 min on each side or until cooked.

Meanwhile, prepare the raita: put together the cucumber and rest of the ingredients. Season with salt and pepper.

To serve, pile the fish kebabs on to a serving dish, garnish with sprigs of coriander. Serve the cucumber raita in a separate bowl.

Nutrifacts

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Salmon is a good source of PROTEIN as well as anti-inflammatory OMEGA-3 fatty acids. Salmon is a great source of B VITAMINS needed for energy production, growth and detoxification among other things. It also contains PHOSPHOROUS for bone health and the powerful antioxidant SELENIUM.

Monkfish is an excellent source of lean PROTEIN and is also high in B VITAMINS, PHOSPHOROUS and SELENIUM. Monkfish is a good source of magnesium needed to relax muscles.

Cucumber is a good source of VITAMIN C source to support the immune system.

Live yogurt is a good source of PROBIOTICS that support gut bacteria balance

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