for 4 person

Kebabs

800 g	monkfish fillet, cut into approx. 3 cm cubes
1	lime, rinsed with hot water, dabbed dry, thinly sliced
8 stick	lemongrass, outer layer removed
150 g	plain yoghurt
1	garlic clove, pressed
1 tsp	ginger, finely grated
1 tsp	garam masala
¼ tsp	turmeric
1 tsp	salt

To serve

2 sprig	coriander, torn
¼ tsp	garam masala
a little	sea salt

How it's done

Kebabs

Thread the fish and lime slices alternately onto the lemongrass stalks. Combine the yoghurt with the remaining ingredients, coat the kebabs with 3 tbsp of the mixture, cover and chill for approx. 30 mins.

To grill the kebabs

Dab off the marinade. Charcoal/gas/electric grill: Cover and grill the kebabs over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side.

To serve

Garnish the kebabs with the coriander, garam masala and fleur de sel, serve with the remainder of the yoghurt.

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