Spiced Potatoes And Tikka Massala Fish Skewers - cooking recipe

Ingredients

1 3/4 lbs uniformly sized potatoes
2 tbsp tamarind puree
2 tbsp yoghurt
2 None fresh long red chilies, thinly sliced
1 tsp garam masala
3 tbsp small cilantro leaves
3/4 cup yoghurt
1/4 cup tikka masala curry paste
2 tbsp lemon juice
1 lb firm white fish fillets, cut into cubes
1 None large red onion, cut into thick wedges
1 None large red pepper, cut into1 inch pieces
None None cooking spray
8 None wooden skewers soaked in water

Preparation

Place the potatoes in a large saucepan. Cover them with cold water and bring them to a boil. Cook for 20-25 mins or until tender. Drain and cool slightly then peel them and cut them into 1/2 inch thick slices. Place them in a large bowl.
Combine the tamarind puree, 2 tbsp of yogurt, chilies, garam masala, cilantro and 1 tbsp of water in a small bowl. Season with salt. Gently fold the yoghurt mixture onto the potatoes.
To make the marinade, combine 3/4 cup of yogurt, the curry paste and the lemon juice in a large shallow dish. Thread the fish, onion and peppers onto 8 skewers. Place them in a dish with the marinade and coat evenly. Cover with plastic wrap and chill for 1 hour.
Preheat the broiler to high. Line a baking sheet with foil. Spray the skewers with oil and place them on the prepared baking sheet. Broil for 5-6 mins or until the fish is cooked and the vegetables are slightly charred. Turn halfway through cooking. Serve the skewers with spiced potatoes.