Fish sekuwa with Gurkha chutney

PT1H

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Ingredients

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Imperial

Sekuwa

Chutney

To serve

1

Begin by making the chutney, as this can be done in advance. Preheat an oven to as high as it will go, then place the tomatoes, onions and garlic on a tray and cook in the oven until blackened all over (around 10-15 minutes, depending on your oven)

2

Leave until cool enough to handle, then peel the onions and tomatoes and peel the cloves from the garlic bulb. Give everything a rough chop, then place in a blender along with any juices. Add the chilli powder and Timur pepper and blitz until smooth

3

Pour the contents of the blender into a mixing bowl and add the cherry tomatoes, coriander stalks, ginger and green chilli. Season to taste with salt and lime juice, then set aside

4

For the sekuwa, place all the ingredients (apart from the fish) in a bowl and mix into a smooth paste

5

Trim the fish, removing any skin, then cut into bite-sized pieces. Pat the fish dry, then apply the spice paste evenly all over. Set aside on a plate or tray in the fridge for 30-45 minutes

6

To cook the fish, place a wide non-stick frying pan over a medium heat. Place the fillets in the pan, working in batches if you need to, and cook until the spice paste turns golden brown and crisps up

7

Flip the fish and cook on the other side until crisp, then place on serving plates

8

Serve the sekuwa with dollops of the chutney, pink pickled red onion, coriander and a wedge of lime

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