Hoki Mini Tikka Kebabs with Cheater Raitha

Serves 4
Cooking time: 8-10 minutes
This raitha is a cheater because it’s so easy to make – and
is the perfect balance to the spiciness of cumin and
coriander that infuse the fish.
for the kebabs:
4 hoki fillets
½ pint / 300 ml natural yoghurt
2 tablespoons fresh coriander, roughly chopped
1 teaspoon cumin
1 teaspoon paprika
for the raitha:
½ pint / 300 ml natural yoghurt
¼ cucumber, diced
½ teaspoon paprika
In a food processor combine the yoghurt, coriander, cumin and paprika. Do this in short bursts so the yoghurt stays smooth but the ingredients are all well combined. Cut each hoki fillet into four evenly sized chunks. Place the chunks in a bowl and pour the yoghurt mix over the top. Leave this mixture covered and chilled
for at least 20 minutes. While you’re waiting, soak 4 bamboo
skewers in cold water for 10 minutes (you can alternatively use
metal skewers, but they might be a bit big for these mini kebabs)
and make the raitha. To do this simply chop the cucumber and
mix it with the yoghurt, pour the lot into a serving bowl and garnish
with a little paprika. When the fish has had long enough to
marinate, thread the chunks onto the skewers, four chunks to a
skewer. Place them on the grill over hot coals for 8-10 minutes,
turning them frequently. Serve with the raitha as a cooling dip.
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