Recipe Ingredient
- Fish skewer:
- 600g fish (or chicken) meat, minced
- 1-2 teaspoons cinnamon powder
- 1 teaspoon cardamom powder
- 1 teaspoon turmeric powder
- 1 tablespoon chopped fresh ginger root
- 1 green bird's eye chilli, chopped
- 1 large red chilli, chopped
- 2 tablespoons chopped coriander leaves
- 15g spring onion, chopped
- 1 tablespoon cornflour
- 1 teaspoon salt, or to taste
- Cinnamon sticks (15cm lengths)
- Mint sauce:
- 250ml plain yoghurt
- 3-4 sprigs mint leaves
- 1 tablespoon brown sugar
- Salt to taste
- Chilli powder to taste
Instructions
- Combine all the ingredients for the fish skewer and mix well.
- Season to taste with salt and pepper.
- Divide the mixture into 12 portions, wet hands, and mould each portion unto a cinnamon stick. Bake in a preheated oven at 200°C for 8 minutes or pan-fry with olive oil in a non-stick frying pan until cooked.
- Purée together all the ingredients for the mint sauce in a blender and serve with the fish skewers.
I made this with pork mince served with a sweet and sour birds eye chili sauce. I was in food heaven!