Recipe Marlin

Spiced Marlin Kebabs (serves 6)

Ingredients:
1 kg marlin fillets
2 teaspoons grated fresh ginger
3 gloves garlic, crushed
salt to taste
1 tablespoon ground coriander
1 teaspoon Garam Masala (see below)
1/2 teaspoon chili powder
1 tablespoon lemon juice
250 ml natural yogurt
2 teaspoons plain flour

Directions:
Rinse the fillets and dry with a paper towel. Cut into 4-cm pieces. Place the remaining ingredients in a large bowl and mix well. Add the fish pieces and fold in gently until each piece is coated with marinade. Leave for 15 minutes at room temperature or longer in the refrigerator. Thread the fish on bamboo skewers, about four or five piece on each, ensuring that the skin on each piece of fish is on one side of the skewer. (Soak skewers in water before use to prevent them burning under the griller.)
Place kebabs on an oiled tray under a pre-heated griller and cook 10 cm away from heat with skin upwards for 4 minutes. Turn skewers and grill other side for 4 to 5 minutes, depending on the thickness of the fish. Be careful not to overcook. Serve immediately.

Garam Masala
Ingredients:
4 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
2 teaspoons cardamom seeds
4 x 7,5 cm cinnamon sticks
1 teaspoon whole colves
1 whole nutmeg

Directions:
Roast each spice separately in a small, heavy-based pan. Turn each onto a plate to cool as soon as it smells fragrant. Discard the pods from the roasted cardamom, using only seeds. Blend the spices except nutmeg to a fine powder, Finely grate the nutmeg and mix in. Store in an airtight container.