Keralan Seafood Tikka Recipe at MyDish

Keralan Seafood Tikka

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Method

  • 1. In a bowl mix the Patak’s Korma Paste with the yoghurt, coconut, garlic, black pepper and dill. Add the scallops, prawns and monkfish to the marinade.

  • 2. Cover and refrigerate for 30 minutes. 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 monkfish, before adding a piece of onion.

  • 3. Repeat this for the other skewers. Place on the barbecue or under a hot grill for six minutes, turning occasionally.

  • Check everything is cooked through before serving with Spiced Potato Salad.


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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 yoghurt
    • 2 tbsp. Patak's Korma Paste
    • 0.5 tbsp. desiccated coconut
    • 1 clove garlic, chopped
    • 1 tbsp. fresh dill, chopped
    • 25g red onion, cut into large dice
    • 8 prunes, stoned
    • 0.5 tsp. black pepper, coarsely ground

    By Views 341  Added Mon Apr 18 2011


    Seafood lovers will adore this lightly spiced coconut dish served with an aromatic potato salad with a hint of mint, to keep you cool.