Ingredients

• For Kebabs:
• 1/2 kg - white fish fillet
• 1/2 cup - skimmed milk curds or low fat natural yogurt
• 2 tbsp - lime juice
• 1 tbsp - ginger garlic paste
• 1 tsp - garam Masala powder
• 1 tsp - kashmiri chilli powder
• salt & pepper to taste
• For curry sauce:
• 1/2 cup - warm skimmed milk
• 1/2 cup - onion, chopped
• 1/3 cup - tomato puree
• 2 tsp - olive oil
• 1 tsp - cumin seeds
• 1 tsp - coriander seeds
• 1 tsp - garlic, chopped
• 1/2 to 1 tsp - chilli powder
• 1 tbsp - pumpkin or sunflower seeds
• 1 tbsp - roasted peanuts
• 2 tbsp - mint leaves, chopped
• salt to taste

How to Make Fish Kebabs in Curry Sauce with Brown Rice

• For Kebabs:
• Cut the fish fillets into 5 cm cubes. Toss in lime juice, salt and pepper.
• Beat the curd till smooth.
• Combine with rest of the ingredients and pour over the fish.
• Leave to marinate for two hours.
• Thread the fish pieces on skewers and grill till done.
• For curry sauce:
• Heat oil, roast cumin and coriander seeds.
• Add garlic and onion and fry till onions are brown.
• Add chilli powder and remove from fire. Allow to cool.
• Grind the above mixture with seeds and peanuts to a smooth paste.
• Add tomato puree, mint leaves and salt.
• Add 1/2 cup of water and simmer for 5 minutes.
• Add skimmed milk and remove from fire.
• To serve:
• On each plate, arrange 3 tbsp of cooked brown rice, 1/2 cup of fresh vegetable salad and 1/2 of the kebabs.
• Pour hot curry sauce on kebabs and serve.