This is a delicious, summery dish that is perfect for serving in warmer weather, although it is eaten all year round in India as bite-size appetisers served with drinks. I think this makes a perfect light meal and when served with a light salad, it is simple and satisfying, yet sophisticated enough to serve to any dinner guest. I have used monkfish here as it is a heart y, meaty fish which goes wonderfully with these flavours, but any firmfleshed fish would work well.

Serves 4 as a light meal

750g monkfish, cut into large cubes

4 wooden skewers, soaked in water

for 1 hour

1–2 tbsp melted butter, to baste

lemon wedges, to serve

Marinade

2 tbsp gram flour

4 tbsp Greek-style thick yoghurt

1 tsp lemon juice

1 ⁄2 tsp each carom seeds, turmeric

powder, red chilli powder and

paprika

2 tsp ginger paste

1 tbsp garlic paste

1 tsp garam masala

1 tbsp vegetable oil

1 egg

salt, to taste

Mix together all the ingredients for the marinade. Rub well into the fish and leave to marinate in a non-metallic bowl in the fridge for a few hours. Bring back to room temperature before cooking. Preheat the oven to 180°C/350°F/gas mark 4. Thread the fish onto the skewers, place on a baking sheet and bake for 15 minutes in the middle of the oven. Meanwhile, make the salad and dressing. Then baste the fish with the butter, place the baking sheet on a higher shelf and cook for another 3–4 minutes. Serve with lemon wedges and salad.

For more delicious recipes and tips visit Anjum Anand at Times Online and www.anjumanand.co.uk

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