Ingredients

• 300g/10½oz cod fillet
• skinned and diced
• 300g/10½oz salmon fillet
• skinned and finely chopped
• 1 lime
• juice and grated zest only
• 1 small fennel bulb
• finely chopped
• 1 small bunch of fresh coriander
• finely chopped
• 4-8 green chillies
• finely chopped
• 4 spring onions
• finely chopped
• 2 tbsp fennel seeds
• finely ground
• 2 tbsp coriander seeds
• finely ground
• ½ tsp salt
• 2 tbsp vegetable oil
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 4 tsp crushed black pepper
• 1 cucumber
• grated
• 450ml/16fl oz yoghurt
• 4 tbsp finely chopped dill
• ½ tsp crushed garlic
• 1 tbsp vegetable oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• pinch of asafoetida
• 4-5 curry leaves
• basmati rice
• boiled
• enough for 4

Directions

• In a food processor
• blend the cod until finely minced.
• In a large mixing bowl mix together the minced cod
• chopped salmon and lime zest.
• Add the chopped fennel
• chopped coriander
• green chillies
• spring onions
• fennel seeds
• coriander seeds
• salt
• two tablespoons of oil
• garlic paste
• ginger paste
• two teaspoons of crushed black pepper and lime juice and mix well.
• Mould the fish mixture onto 12 skewers
• forming 12 fish kebabs.
• To make the cucumber raita
• squeeze out any excess water from the grated cucumber.
• Mix together the cucumber and yoghurt
• and stir in the dill
• the remaining black pepper and the garlic.
• Heat one tablespoons of oil in a small frying pan and fry the mustard seeds
• cumin seeds
• asafoetida and curry leaves for 2-3 minutes
• stirring
• until fragrant.
• Mix the fried mustard seed mixture into the raita.
• Either grill the kebabs on a barbecue until golden brown on both sides or heat one tablespoon of oil in a large frying pan and fry the kebabs until golden brown on both sides.
• Serve the freshly cooked kebabs with cucumber raita and basmati rice.