Spicy dorado kebabs with cucumber raita and poppadoms Recipe

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Spicy dorado kebabs with cucumber raita and poppadoms

This fragrantly spiced fish dish is perfect for a hearty meal without the red meat.

Serves: 4

Ingredients

800g fresh dorado , cut into evenly sized blocks

2 tbsp olive oil

2 tsp cumin

1 tsp coriander

1 tsp sweet paprika

½ tsp dried chilli flakes

sea salt and black pepper

Half a finely diced cucumber

1 cup thick plain yoghurt

juice of half a lemon

2 tbsp coriander pesto (optional) coriander

poppadoms, to serve

Method

Preheat the oven to 180°C. Thread the dorado onto skewers and rub with olive oil to coat. Mix the spices together and sprinkle over the kebabs. Arrage the kebabs on a baking tray and bake, turning every minute or so until cooked through. To make the raita, mix the cucumber with the yoghurt and lemon juice and season with sea salt. (Optional: pair with a spoonful of coriander pesto.) Serve the kebabs hot with a generous helping of cucumber raita and crispy poppadoms. Tip: You can also rub the fish with a curry paste instead of making your own spice mix, or serve it with buttery warm naan bread.

Recipe by Hannah Lewry, courtesy City Press iMagazine.