• 750 g (1½ lb) monkfish fillet, cubed
  • 2 red peppers, cored, deseeded and cubed
  • 2 yellow peppers, cored, deseeded and cubed
  • salt and pepper
  • chopped coriander and mint leaves, to garnish
  • lime wedges, to serve
  • 350 ml (12 fl oz) fat-free natural yogurt
  • 2 tablespoons finely grated onion
  • 1 tablespoon finely grated garlic
  • 1 tablespoon peeled and finely grated fresh root ginger
  • juice of 2 limes
  • 3 tablespoons tikka curry powder

Mix all the marinade ingredients in a large bowl. Add the fish and peppers, season well and toss to coat evenly. Cover and marinate in the refrigerator for 1–2 hours.

Preheat a grill or barbecue until hot. Thread the fish and peppers on to 8 metal skewers and grill for 4–5 minutes on each side until the fish is just cooked through. Serve immediately, garnished with chopped coriander and mint, with lime wedges for squeezing.

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