This recipe calls for Korma Paste Pots
Our authentic blend of aromatic spices and coconut for a beautifully balanced Korma dish, packed into a handy pot for two.
Keralan Seafood Tikka
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 Pot. Succulent and delicious, these kebabs work perfectly on the BBQ or under your grill. Serve with our spiced potato salad, or simply on a bed of lettuce.
Ingredients
Serves 2 people
- 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
- 1 Patak’s Korma Spice Paste Pot
- 1/2 tbsp desiccated coconut
- 1 clove garlic
- 1 tbsp fresh dill, chopped
- 25g red onion cut into large dice
- 8 prunes, stoned (optional)
- 1/2 tsp black pepper, coarsely ground
Method
- In a bowl mix the Patak’s Korma Spice Paste Pot with the yogurt, desiccated coconut, garlic, black pepper and dill.
- Add the scallops, prawns and monkfish to the marinade, cover and refrigerate for 30 minutes.
- 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. Repeat until the skewer is full.
- 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.
-
Serves 2 people
- 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
- 1 Patak’s Korma Spice Paste Pot
- 1/2 tbsp desiccated coconut
- 1 clove garlic
- 1 tbsp fresh dill, chopped
- 25g red onion cut into large dice
- 8 prunes, stoned (optional)
- 1/2 tsp black pepper, coarsely ground
-
- In a bowl mix the Patak’s Korma Spice Paste Pot with the yogurt, desiccated coconut, garlic, black pepper and dill.
- Add the scallops, prawns and monkfish to the marinade, cover and refrigerate for 30 minutes.
- 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. Repeat until the skewer is full.
- 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.
