This is a delicious dish that is eaten all year round in India as a bite-size appetisers served with drinks. I think this makes a perfect light meal and when served with fresh salad leaves, it is simple and satisfying, yet sophisticated enough to serve to any dinner guest. I have used monkfish here as it is a hearty, meaty fish which goes wonderfully with these flavours, but any firm fleshed fish would work well.
750g monkfish, cut into large cubes
4 wooden skewers, soaked in water for 1 hour
1-2 tbsp melted butter, to baste lemon wedges, to serve
2 tbsp gram flour
4 tbsp Greek-style thick yoghurt
1 tsp lemon juice
1/2 tsp each carom seeds, turmeric powder, red chilli powder and paprika
2 tsp ginger paste
1 tbsp garlic paste
1 tsp garam masala
1 tbsp vegetable oil
salt, to taste
1 Mix together all the ingredients for the marinade. Rub well into the fish and leave to marinate in a non-metallic bowl in the fridge for a few hours. Bring back to room temperature before cooking.
2 Preheat the oven to 180°C/ 350°F/gas mark 4. Thread the fish onto the skewers, place on a baking sheet and bake for 15 minutes in the middle of the oven.
3 Meanwhile, make the salad and dressing.
4 Then baste the fish with the butter, place the baking sheet on a higher shelf and cook for another 3-4 minutes.