BBQ season doesn’t have to be about meat. These fish kebabs are a speedy way to whip up some seafood for the grill, and they’ll make you seem a little fancy too. Prepare the Mango Chutney and Masala Paste in advance as they’ll both keep well in the fridge, or use store bought to make it really easy.
Use: Monkfish, Ling, Hapuku, Moki or Warehou.
For the Mango Chutney
- 2 Mango
- ½ Onion
- 1 Tbsp oil
- 1 Tbsp Mustard Seeds
- ¼ tsp Turmeric
- ¼ tsp Cumin
- 1 tsp Ginger Paste
- 2 cups Sugar
- 1 cup Water
- Salt & Pepper
For the Masala Paste
- 2 Tbsp Oil
- ½ Onion (chopped )
- 2 tsp Mustard Seeds
- 2 Tbsp Garum Masala
- 1 tsp Ground Coriander
- 1 tsp Cumin
- ¼ tsp Chili Powder
- ½ tsp Cinnamon
- ½ tsp Turmeric
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 3 Tbsp Tomato Puree
- ¼ cup of Oil
For the Skewers
- 500g Monkfish
- 2 Capsicum
- Masala Paste
- 8 Wooden Skewers
- Mango Chutney (pre-made or store bought)
- Peel and remove the stone from the mango. Roughly chop the mango into medium size chunks (set aside).
- Finley dice the onion.
- Add 1 tablespoon of oil to a pot. Add the onions, mustard seeds, turmeric, cumin, ginger and mango then fry for a couple of minutes on a medium-high heat.
- Add the water and sugar, stir, and reduce the heat to low. Cover and allow to cook for 30-40 mins, stirring occasionally. Add a generous pinch of salt and pepper as you stir. When your mix is ready, the mango should be soft but not pureed.
- Remove from the heat and allow to cool.
- Add the oil to a frying pan and place on a medium-high heat.
- Add the onion and fry until translucent.
- Add the mustard seeds and continue to cook for 1 minute, until you hear the seeds pop.
- Reduce the heat, then add the remaining ingredients (except the oil), adding the tomato paste last.
- Cook out for 2-3 minutes until fragrant, stirring often. Add a pinch of salt and pepper.
- Transfer the paste from the pan to a food processor and blitz, adding ¼ cup of oil slowly, as the mix is processing. Set aside and allow to cool.
- Cut the monkfish into largish bite-sized chunks and set aside.
- Remove the core from the capsicum and chop into medium size pieces, set aside.
- Mix the masala paste through the monkfish and set aside in the fridge to marinate for at least 30 mins.
- Soak your wooden skewers in water while the fish is marinating – this prevents them from burning on the BBQ. They’ll need 30 mins in water.
- Thread the fish onto the skewers, alternating with the capsicum pieces.
- Turn on the BBQ and heat to a medium heat.
- Once the BBQ is hot place the fish on to cook for a 2-5 minutes each side, rotating often. Remove from the heat when the fish is done.
- Serve with a fresh green salad & a generous dollop of the mango chutney. Pop some rice on the side for the hungry ones.