Ingredients:

• For Kebabs:
• 1/2 kg – white fish fillet
• 1/2 cup – skimmed Milk curds or low fat natural yogurt
• 2 tbsp – Lime juice
• 1 tbsp – Ginger Garlic paste
• 1 tsp – Garam Masala powder
• 1 tsp – kashmiri chilli powder
• salt & pepper to taste
• For curry sauce:
• 1/2 cup – warm skimmed Milk
• 1/2 cup – onion, chopped
• 1/3 cup – Tomato puree
• 2 tsp – Olive oil
• 1 tsp – Cumin seeds
• 1 tsp – Coriander seeds
• 1 tsp – garlic, chopped
• 1/2 to 1 tsp – chilli powder
• 1 tbsp – Pumpkin or Sunflower seeds
• 1 tbsp – roasted Peanuts
• 2 tbsp – Mint leaves, chopped
• salt to taste

Method:

1. For Kebabs:
2. Cut the fish fillets into 5 cm cubes. Toss in lime juice, salt and pepper.
3. Beat the curd till smooth.
4. Combine with rest of the ingredients and pour over the fish.
5. Leave to marinate for two hours.
6. Thread the fish pieces on skewers and grill till done.
7. For curry sauce:
8. Heat oil, roast cumin and coriander seeds.
9. Add garlic and onion and fry till onions are brown.
10. Add chilli powder and remove from fire. Allow to cool.
11. Grind the above mixture with seeds and peanuts to a smooth paste.
12. Add tomato puree, mint leaves and salt.
13. Add 1/2 cup of water and simmer for 5 minutes.
14. Add skimmed milk and remove from fire.
15. To serve:
16. On each plate, arrange 3 tbsp of cooked brown rice, 1/2 cup of fresh vegetable salad and 1/2 of the kebabs.
17. Pour hot curry sauce on kebabs and serve.