Cod kebabs and chilli mash


You can use other fish in this recipe, such as haddock, but I’ve gone for cod.  


Serves 2

  • 300g cod, cut into cubes
  • 60ml natural yogurt
  • 1/2 tsp crushed garlic
  • 1/2 tsp grated ginger
  • 1/2 tsp chilli powder
  • 1 tsp coriander
  • 1 tsp ground cumin


For the mash:

  • 3 large potatoes
  • 75ml creme fraiche
  • 2 tsp coriander
  • 1/2 red chilli, deseeded and sliced
  • 2 spring onions, sliced


Put the fish in a bowl. In a mug mix the yogurt, garlic, ginger, chilli powder, coriander and cumin. Pour the mixture over the fish and leave to marinade.


Dice the potatoes and cook in boiling water for 10 minutes. Drain and mash. Add the crème fraiche and mash until smooth. Stir in the coriander, chilli and spring onions. Cover and put to one side.


Preheat the grill and place the fish on four skewers. Cook under the grill for 10 minutes, turning half way through. Serve with the mash.


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