A tasty BBQ dish.
INGREDIENTS
- 2 barramundi or Mulloway fillets, cut into large cubes (for skewers)
- 4 curry leaves
- tablespoons natural yoghurt
- 1 tablespoon minced ginger
- 1/2 teaspoon curry powder
- 1 teaspoon mustard powder
- 1 tablespoon garam masala
- 1/2 teaspoon tumeric
- 1 tablsepoon olive oil
- 4 garlic cloves, crushed
- salt
METHOD
Mix the ginger and garlic and marinade the fish pieces for 5 minutes in a large bowl. Add the chilli, turmeric, garam masala, curry leaves and salt and mix through. Mix in olive oil, then add yoghurt. Leave to marinade in the fridge for at least 2 hours. Oil the skewers and place 3-5 pieces per skewer.
Barbecue for a few minutes on each side or place in a 180 degree oven for 12 minutes.