Keralan seafood tikka with spiced potato salad

Seafood lovers will adore this lightly spiced coconut dish. Try serving with an aromatic potato salad with a hint of mint to keep you cool

Heat rating: 2
Serves: 2
Preparation time: 15
Cooking time: 25

What you need:

• 4 wooden skewers, soaked in water for 30 minutes
• 8 scallops, cleaned
• 8 jumbo prawns with tails
• 150g monkfish, or any firm fish, cut into 1 inch cubes
• 2 tbsp low fat thick yogurt
• 2 tbsp Patak’s Korma Curry Paste
• ½ tbsp desiccated coconut
• 1 clove garlic
• 1 tbsp fresh dill, chopped
• 25g red onion cut into large dice
• 8 prunes, stoned
• ½ tsp black pepper, coarsely ground

For the Potato Salad

• 250g charlotte potatoes or baby new potatoes, washed
• 1½ tbsp Patak’s Madras Curry Paste
• 2 tbsp Patak’s Raita
• 1 teaspoon fresh mint, chopped
• juice of ½ lemon
• salt and pepper to taste

What you do:

1. In a bowl mix the Patak’s Korma Curry Paste with the yogurt, desiccated coconut, garlic, black pepper and dill.
2. Add the scallops, prawns and monkfish to the marinade, cover and refrigerate for 30 minutes.
3. On a skewer, thread a piece of the diced onion, then a scallop, followed by a prawn, then a prune, a piece of monkfish and then another prawn. Finish with a prune, scallop and piece of monkfish, before adding a piece of onion.
4. Repeat this for the other skewers. Place on the barbecue or under a hot grill for approximately 6 minutes, turning occasionally until lightly charred and cooked through.
5. Serving with the Spiced Potato Salad.

For the Spiced Potato Salad

1. Slice the potatoes in half and bring to the boil in a pan of water.
2. Add ¾ tbsp Patak’s Madras Curry Paste to the water and cook for 10-15 minutes or until the potatoes are cooked through.
3. In a separate pan add the remaining Patak's Madras Curry Paste and 1 tbsp water. Place on a low heat for 3 minutes remove from the heat and allow to cool.
4. In a bowl mix together the Patak’s Raita, the cooled Patak's Madras Paste and water, lemon juice and fresh mint. Drain the potatoes and toss in the dressing.

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