Tandoori Fish Skewers



These work best with a firm white fish – today I used cod cheeks – but monkfish, or something like cod or halibut loin would work just as well. They’re very subtle in flavour  and are delicious served with my coconut cauliflower rice.


Ingredients (serves 2)

Fish: 300g cod cheeks or other firm white fish

1 courgette, fairly thickly sliced

12 cherry tomatoes


2 tbsp gram flour

4 tbsp Greek yogurt

1 tsp lemon juice

1/2 tsp each Paprika, Turmeric, Mustard Seeds/ Chilli powder

1 green chilli, deseeded & finely chopped

2 tsp grated ginger

3 garlic cloves, crushed

1 tbsp rapeseed oil

1 egg, beaten

a good pinch of salt



Soak 4-6 wooden skewers in cold water to prevent them burning in the oven.

Combine all the marinade ingredients and stir in the fish, making sure it is well coated. Refrigerate for at least 2 hours.

Preheat the oven to 190c and line an oven tray with foil.

Thread the fish, courgette slices and tomatoes onto the skewers. (Retain the marinade for the sauce – see below)

Bake at the top of the oven for 15 minutes, turning once.


To make a sauce to accompany the fish: 

Fry a finely chopped onion slowly until soft but not browned. Add a tablespoon of Tandoori Paste and cook for a further 2 minutes. Add the marinade and cook, stirring occasionally for 10 minutes. Stir through a good handful of chopped coriander – loosen slightly with a drop of hot water from the kettle until the sauce is of a consistency to your liking.