Go Fish Kebabs
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Prep: 20 mins
Cook: 40 mins
Tonight you’ll be fishing for compliments with these curried fish kebabs. With a no-stir roasted veg curry, dinner will be a sea breeze.
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885 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 500g bag of potatoes
  • 1 green cauliflower
  • 2 tomatoes
  • 1 chilli
  • 1 garlic clove
  • 1½ tsp turmeric
  • 2 tsp cumin seeds
  • A 150g pot of yogurt
  • 2 tsp garam masala
  • 1 lemon
  • A 454g pack of fish pie mix
  • 2 large handfuls of baby leaf spinach
From your kitchen
  • 2½ tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Large pan with a lid
  • Colander
  • Baking tray
  • Pestle and mortar
  • A couple of large bowls
  • Skewers (soaked if wooden)
  • Foil
  • Baking tray
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub your potatoes and chop into bite-sized chunks. Chuck into a pan and cover with boiling water. Bring back to the boil and cook for 5 mins. Drain and allow to steam dry. Tip back into the pan.

  • 2.

    Cut off the outer leaves from your cauliflower, keeping the small tender ones for later. Break the cauli into bite-sized florets. Roughly chop the tomatoes. Add them both to the pan with the potatoes. Place a baking tray in the oven to heat up.

  • 3.

    Halve the chilli, flicking out most of the seeds (leaving a few in for a kick). Finely chop. Peel and crush the garlic and scrape it into a pestle and mortar. Add 1 tsp turmeric, 2 tsp cumin seeds, half the chopped chilli and 2 tbsp oil. Pound it all together.

  • 4.

    Pour this mix into the potatoes, cauli and tomatoes. Toss together with a pinch of salt. Tumble onto the hot baking tray. Roast for 30-40 mins, till the potatoes are soft and crisp at the edges. Toss halfway through the cooking time.

  • 5.

    Meanwhile, make your kebabs. Spoon the yogurt into a large bowl. Add 2 tsp garam masala, a pinch of turmeric and the remaining chopped chilli. Zest in the lemon and add a squeeze of lemon juice. Pour in ½ tbsp oil. Heat your grill to its highest setting.

  • 6.

    Cut any large pieces of fish in half. Add the fish to the yogurt mix and stir to thoroughly coat. Thread the fish pieces on 6-8 skewers. Keep a little space between each piece so they cook evenly and quickly.

  • 7.

    Lay the fish kebabs on a foil lined baking tray and spoon over any remaining yogurt. When your roasted potato and cauliflower curry is 5 mins away from being cooked, slide the kebabs under the grill. Cook for 3-4 mins till cooked through, turning once. Take care not to over cook – they cook very quickly.

  • 8.

    Tip the potatoes, cauliflower and tomatoes into a bowl. Stir through the spinach and saved cauli leaves to slightly wilt them. Serve with the fish kebabs and wedges of remaining lemon.