Curried Fish Kebabs & Rice
Clock Image
Total: 20 mins
Get your grill on for these succulent skewers of fresh fish, coated in Bombay-spiced yogurt and cooked with juicy cherry tomatoes and soft courgette, served with plenty of lemony rice on the side.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
617 kcal
(per portion)
Ingredients you'll need
  • 1 tbsp + 1 tsp Bombay spice mix
  • 150g Greek style yogurt
  • 340g white fish pie mix
  • 150g white basmati rice
  • 250g cherry tomatoes
  • 1 courgette
  • 4 skewers
  • 1 lemon
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 300ml boiling water
  • 1 tbsp olive, sunflower or coconut oil
You'll need
  • Small pan with lid
  • Measuring jug
  • Baking tray
Step by step this way
  • 1.

    Pop the skewers into a bowl or glass of water and set aside to soak (this will help to stop them burning while the kebabs grill). Preheat your grill to a medium high setting. Fill and boil your kettle. Tip 1 level tbsp Bombay spice mix into a large bowl (keep the rest for later). Mix with half the pot of yogurt and a good pinch of salt and pepper. Fold in the fish pie mix and set to one side to marinate.

  • 2.

    Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Very gently cook for 6-8 mins till all the water has been absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-8 mins to finish cooking the rice.

  • 3.

    While the rice cooks, halve the cherry tomatoes. Trim and slice the courgette into thin rounds. Place on a foil-lined baking tray and toss with 1 tbsp oil. Dust over the remaining Bombay spice mix and some salt and pepper. Slide the veg under the grill for 5 mins.

  • 4.

    Thread the fish onto the skewers. When the veg have grilled for 5 mins, add the kebabs to the tray. Slide the fish and veg back under the grill and cook for 8-10 mins, turning the kebabs once, till the fish is opaque and cooked through. It will flake easily when pressed with a fork.

  • 5.

    Zest the lemon and stir the zest it into the rice. Slice the lemon into wedges.

  • 6.

    Remove the fish and veg from under the grill. Fluff the rice and divide it between 2 warm plates. Top with the grilled veg and fish kebabs. Dollop over the remaining yogurt and serve with the lemon wedges for squeezing.

This recipe is from