Indian

BBQ Fish Butter Chicken Skewers

25 mins prep time
10 mins cook time

Ingredients

1 kg firm white fish fillet, cubed
1 jar Sharwood’s Butter Chicken Simmer Sauce
100g coconut cream
100g spinach leaves
30g Roasted chopped peanuts
1 tablespoon coriander leaves, chopped

Instructions

Step 1

Thread the fish onto eight skewers. Place them in a shallow ceramic dish. Combine half the Sharwood’s Butter Chicken Simmer Sauce and coconut cream. Pour over the fish and marinate for 10 mins.

Step 2

Heat the BBQ to medium high heat and cook the skewers for 2 to 3 mins each side, until golden and just cooked through.

Step 3

Heat remaining sauce in a small saucepan over medium heat for 3 mins until hot.

Step 4

Serve skewers on spinach leaves with extra sauce, peanuts and coriander.

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