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Ingredients
Method
- 200g boneless and skinless white fish fillets
- 1 finely chopped onion
- 1 finely chopped garlic clove
- 1 finely chopped green chilli
- 2 tbsp tikka paste
- 2 tbsp cornstarch
- 30g chopped coriander
- 1 tbsp oil
- Salad and raita, to serve
- Add the fish to a food processor and blitz until smooth. Place in a bowl and stir in the chilli, garlic, onion, tikka paste, cornstarch and coriander, then season and mix well to combine.
- Shape the mixture into 12 balls with damp hands, then thread onto small skewers (2 balls per skewer). Heat the oil in a frying pan and fry the kebabs for 2 mins on each side or until crisp, golden and cooked through. Serve with salad and raita, and enjoy.
15 mins
6 serving
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