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    Tikka Fish Skewers with Basmati Pilau

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    Tikka Fish Skewers with Basmati Pilau

    Patak's curry pastes are concentrated blends of spices and a little goes a long way. The tikka paste is a mild blend of coriander, tamarind and cumin, with paprika to give warmth and colour. It makes a perfect marinade for fish when combined with plain yogurt.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes, plus 20 minutes marinating time
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 4 tbsp Patak's Tikka Curry Paste
    • 4 tbsp Waitrose Natural Low Fat Yogurt
    • 4 Waitrose Frozen Prime Hoki Fillets, defrosted
    • 2 tbsp vegetable oil
    • 1 onion, finely chopped
    • 200g Waitrose Indian Basmati Rice, rinsed in cold water
    • 1 cinnamon stick
    • 50g Waitrose Natural Unsalted Cashew Nuts
    • 50g sultanas
    • Salt


    1. Mix together the curry paste and yogurt to make a marinade. Dry the hoki with kitchen paper and cut each fillet into 3 chunks. Add to the marinade, making sure each piece is coated. Cover and place in the fridge for at least 20 minutes. Soak 4 bamboo skewers in cold water to prevent them from burning.
    2. To make the pilau, heat the oil in a pan, add the onion and cook for 4-5 minutes or until soft. Add the rice, cinnamon, nuts and sultanas, and cook, stirring, for 2 minutes. Add 450ml cold water and season. Cover and simmer gently for about 20 minutes, or until the rice has absorbed all the water and is tender and fluffy.
    3. Preheat the grill to high. Lift the fish out of the marinade and thread onto the soaked skewers. Place the skewers under the grill and cook for about 3 minutes on each side, until just cooked. Serve the skewers on a bed of basmati pilau with a spoonful of Patak's Raita.

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    Cook's tips

    Thread the fish onto the skewers against the grain of the flesh - this will help to stop the pieces falling apart. For a quick supper, serve the skewers with Waitrose Spinach and Carrot Pilau.


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    5 stars