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.
|Red Onion, Cut Into Large Dice||25g|
|Fresh Dill, Chopped||1 Tbsp.|
|Garlic, Chopped||1 Clove|
|Desiccated Coconut||0.5 Tbsp.|
|Patak's Korma Paste||2 Tbsp.|
|Low Fat Thick Yoghurt||2 Tbsp.|
|Monkfish, Or Any Firm Fish, Cut Into 1 Inch Cubes||150g|
|Jumbo Prawns With Tails||8|
|Wooden Skewers, Soaked In Water For 30 Minutes||4|
|Black Pepper, Coarsely Ground||0.5 Tsp.|
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