Curried yellowtail kebabs
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 8-10 |
Ingredients
- pinch salt
- 8-10 skewers
- 12 curry leaves
- 3 tbsp canola oil
- large pinch black pepper
- 5 ml honey
- 1 tsp ginger, freshly grated
- 1 orange, zested and juiced
- 2 tbsp curry powder
- 600 g yellowtail fillet
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cut the yellowtail into more or less 2cm cubes and set aside.
- Soak the skewers in cold water for 15 minutes before skewering the yellowtail. In a bowl mix the curry powder, orange zest, orange juice, ginger, black pepper, oil and curry leaves and mix well.
- Pour marinade over the yellowtail and leave for an hour to infuse.
- Pre-heat oven to 180˚C.
- Skewer three cubes of yellowtail onto each skewer.
- Heat a griddle pan and cook the skewers briefly, making sure to get good griddle lines on all sides.
- Remove skewers from the pan and baste with the marinade and place on a tray in the oven. Continue to cook for 5-7 minutes.
- Remove from the oven and serve, garnish with orange zest and coriander leaves.
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