This is a delicious dish that is eaten all year round in India as a bite-size appetisers served with drinks. I think this makes a perfect light meal and when served with fresh salad leaves, it is simple and satisfying, yet sophisticated enough to serve to any dinner guest. I have used monkfish here as it is a hearty, meaty fish which goes wonderfully with these flavours, but any firm fleshed fish would work well.

750g monkfish, cut into large cubes

4 wooden skewers, soaked in water for 1 hour

1-2 tbsp melted butter, to baste lemon wedges, to serve

Marinade

2 tbsp gram flour

4 tbsp Greek-style thick yoghurt

1 tsp lemon juice

1/2 tsp each carom seeds, turmeric powder, red chilli powder and paprika

2 tsp ginger paste

1 tbsp garlic paste

1 tsp garam masala

1 tbsp vegetable oil

1 egg

salt, to taste

1 Mix together all the ingredients for the marinade. Rub well into the fish and leave to marinate in a non-metallic bowl in the fridge for a few hours. Bring back to room temperature before cooking.

2 Preheat the oven to 180°C/ 350°F/gas mark 4. Thread the fish onto the skewers, place on a baking sheet and bake for 15 minutes in the middle of the oven.

3 Meanwhile, make the salad and dressing.

4 Then baste the fish with the butter, place the baking sheet on a higher shelf and cook for another 3-4 minutes.

5 Serve with lemon wedges and salad.

More Anjum Anand recipes

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