Patak's Keralan Seafood Tikka Served with A Spiced Potato Salad Recipe at MyDish

Patak's Keralan Seafood Tikka Served with A Spiced Potato Salad

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Method

  • 1.In a bowl mix the Patak’s Korma Paste with the yogurt, desiccated coconut, garlic, black pepper and dill.

  • 2.Add the scallops, prawns and monkfish to the marinade, cover and refrigerate for 30 minutes.

  • 3.On a skewer, thread a piece of the diced onion, then a scallop, followed by a prawn, then a prune, a piece of monkfish and then another prawn. Finish with a prune, scallop and piece of monkfish, before adding a piece of onion.

  • 4.Repeat this for the other skewers. Place on the barbecue or under a hot grill for approximately 6 minutes, turning occasionally until lightly charred and cooked through.

  • 5.Serving with the Spiced Potato Salad.

  • For the Spiced Potato Salad

  • 1.Slice the potatoes in half and bring to the boil in a pan of water.

  • 2.Add ¾ tbsp Patak’s Madras Paste to the water and cook for 10-15 minutes or until the potatoes are cooked through.

  • 3.In a separate pan add the remaining Patak's Madras Paste and 1 tbsp water. Place on a low heat for 3 minutes remove from the heat and allow to cool.

  • 4.In a bowl mix together the Patak’s Raita, the cooled Patak's Madras Paste and water, lemon juice and fresh mint. Drain the potatoes and toss in the dressing.

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    Ingredients

    • 4  Wooden skewers, soaked in water for 30 minutes
    • 8 Scallops, cleaned
    • 8 Jumbo prawns with tails
    • 150g Monkfish, or any firm fish, cut into 1 inch cubes
    • 2 tbsp. Low fat thick yogurt
    • 2 tbsp. Patak’s Korma Paste
    • 0.5 tbsp. Desiccated coconut
    • 1 Clove garlic
    • 1 tbsp. Fresh dill, chopped
    • 25g Red onion cut into large dice
    • 8 Prunes, stoned
    • 0.5 tsp. Black pepper, coarsely ground
    • FOR THE POTATO SALAD
    • 250g Charlotte potatoes or baby new potatoes, washed
    • 1.5 tbsp. Patak’s Madras Paste
    • 2 tbsp. Patak’s Raita
    • 1 tsp. Fresh mint, chopped
    • 0.5 Juice of lemon
    • to taste Salt and pepper

    By Views 469  Added Tue Jul 27 2010


    Succulent and delicious, these kebabs work perfectly on the barbeque or under your grill. Serve with our spiced potato salad, or simply with on a bed of lettuce.

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