The juicy mango chunks are delicious charred with delicately spiced prawns and monkfish in this Martha Collison recipe.
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Prepare and light the barbecue or preheat the grill to high. Soak 8 small wooden skewers in cold water to prevent them from burning.
Remove the skin and stone from the mango, then cut the flesh into evenly sized chunks. Cut any large pieces of monkfish in ½.
Put the monkfish and prawns into a bowl and add the chaat masala, ½ tsp sea salt and oil. Toss well to coat, then thread onto the drained skewers, alternating between prawns, monkfish and mango.
Grill the skewers for 4-5 minutes on each side, or until the prawns are pink and opaque, the monkfish is cooked through and the mango is beginning to char.
Mix the mango chutney with 1 tsp water and brush over the skewers just before serving, garnished with the coriander leaves.
If you can’t get hold of monkfish, you can use double the quantity of prawns instead.
Typical values per serving when made using specific products in recipe
Energy | 352kJ/ 83kcals |
|---|---|
Fat | 2.1g |
Saturated Fat | 0.2g |
Carbohydrates | 5.7g |
Sugars | 5.2g |
Fibre | 0g |
Protein | 10g |
Salt | 0.7g |
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