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Keralan Seafood Tikka served with a Spiced Potato Salad

Keralan Seafood Tikka served with a Spiced Potato Salad

Kerala is a state located in the south west of India. It has a distinctive and varied cuisine with coconut and black pepper being key ingredients. These scrumptious kebabs have both these flavours as well as our lovely delicately balanced Korma paste. Succulent and delicious, these kebabs work perfectly on the barbeque or under your grill. Serve with our spiced potato salad, or simply with on a bed of lettuce.

Serves: 2 people
Preparation time: 15 mins
Cooking Time: 25 mins
Difficulty: Moderate

Spiciness

Mild/Medium

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This recipe features

Ingredients

  • 4 wooden skewers, soaked in water for 30 minutes
  • 8 scallops, cleaned
  • 8 jumbo prawns with tails
  • 150g monkfish, or any firm fish, cut into 1 inch cubes
  • 2 tbsp low fat thick yogurt
  • 2 tbsp Patak’s Korma Paste
  • ½ tbsp desiccated coconut
  • 1 clove garlic
  • 1 tbsp fresh dill, chopped
  • 25g red onion cut into large dice
  • 8 prunes, stoned
  • ½ tsp black pepper, coarsely ground

For the Potato Salad

  • 250g charlotte potatoes or baby new potatoes, washed
  • 1½ tbsp Patak’s Madras Paste
  • 2 tbsp Patak’s Raita
  • 1 teaspoon fresh mint, chopped
  • juice of ½ lemon
  • salt and pepper to taste

 

Methods

  1. In a bowl mix the Patak’s Korma Paste with the yogurt, desiccated coconut, garlic, black pepper and dill.
  2. Add the scallops, prawns and monkfish to the marinade, cover and refrigerate for 30 minutes.
  3. On a skewer, thread a piece of the diced onion, then a scallop, followed by a prawn, then a prune, a piece of monkfish and then another prawn.  Finish with a prune, scallop and piece of monkfish, before adding a piece of onion.
  4. Repeat this for the other skewers.  Place on the barbecue or under a hot grill for approximately 6 minutes, turning occasionally until lightly charred and cooked through.
  5. Serving with the Spiced Potato Salad.

For the Spiced Potato Salad

  1. Slice the potatoes in half and bring to the boil in a pan of water.
  2. Add ¾ tbsp Patak’s Madras Paste to the water and cook for 10-15 minutes or until the potatoes are cooked through.
  3. In a separate pan add the remaining Patak's Madras Paste and 1 tbsp water.  Place on a low heat for 3 minutes remove from the heat and allow to cool.
  4. In a bowl mix together the Patak’s Raita, the cooled Patak's Madras Paste and water, lemon juice and fresh mint.  Drain the potatoes and toss in the dressing.

Complement this dish with these products:

Madras Paste

Raita



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