This Monkfish Tikka Kebabs recipe is a great combination. The firm meaty white chunks of the fish is a delicious match with the spicy tikka flavours. It is easy and quick to prepare but if you have time to marinate you will get a better flavour.

Tikka Origins

In the UK we are used to the word “tikka” being associated with dishes such as chicken tikka massala. In fact is is often reffered to the sauce in general rather than the meat. In fact the word tikka (Tike in Turkish, and Tikə in Azerbaijani) is a Hindi and Urdu word and means “bits” or “pieces”. Hence the cubes of fish in this recipe and the association with meat cooked on skewers/kebabs.

The ingredients in the recipe below will feed four people.

Ingredients For Monkfish Tikka Kebabs

455g  monkfish fillets, Walter Purkis & Sons we can skin and cube it for you in the shop – please ask
2 tablespoons tikka curry paste
3 tablespoons natural yoghurt
1 large green pepper, deseeded and cubed
1 large garlic clove grated or very finely chopped
Fresh lemon for squeezing
Teaspoon of grated fresh ginger
Salt and pepper for seasoning

Cooking Method For Monkfish Tikka Kebabs

Preheat your grill to be very hot and ready for your skewers

If you a using wooden or bamboo skewers soak them for as long as you can before you start – this stops them from burning later.

Blend the tikka paste with the yoghurt, adding a table spoon of vegetable oil, a good squeeze of lemon juice, the grated ginger and garlic. Season well with salt and pepper.

Thread the fish and peppers onto the 4 skewers.  Add a square of pepper between each chunk. (use different coloured peppers for a more colourful presentation). Brush generously all over with the tikka mix. Place in the fridge to marinate for at least 10 minutes, (30 minutes will let a deeper flavour develop).

Remove the kebabs from the fridge so they are at room temperature when you are ready to cook

Cook under a moderate grill for 8-12 minutes, turning once and basting with any remaining tikka mix.

May be served with raita and a garnish of lime wedges, rice or pitta bread and a green salad will go well.

You can find more of our monkfish recipes here >>