Ingredients:

For Kebabs:

fish fillet - ½ kg
lime juice - 2 tbsp
skimmed milk curds or low fat natural yogurt - ½ cup
ginger & garlic paste - 1 tbsp
garam masala powder - 1 tsp
kashmiri chili powder - 1 tsp
pepper to taste
salt to taste

For Curry Sauce:

olive oil - 1 tbsp
cumin seeds - 1 tsp
coriander seeds - 1 tsp
garlic - 1 tsp, chopped
onion - ½ cup, chopped
chili powder - ½ -1 tsp
pumpkin or sunflower seeds - 1 tbsp
roasted peanuts - 1 tbsp
tomato puree - 1/3 cup
mint leaves - 2 tbsp, chopped
skimmed milk - ½ cup
salt to taste

Method:

For Kebabs:

Cut the fish fillets into 5 cm cubes.
Toss in lime juice, salt and pepper.
Beat the curds till smooth.
Combine with rest of the ingredients and pour over the fish.
Leave to marinate for two hours.
Thread the fish pieces on skewers and grill till done.

For Curry Sauce:

Heat oil, roast cumin and coriander seeds.
Add garlic and onion and fry till onions are brown.
Add chili powder and remove from fire.
Allow to cool.
Grind the above mixture with seeds and peanuts to a smooth paste.
Add tomato puree, mint leaves and salt.
Add ½ cup of water and simmer for 5 minutes.
Add skimmed milk and remove from fire.

To serve:

On each plate, arrange 3 tbsp of cooked brown rice, ½ cup of fresh vegetable salad and ¼ of the kebabs.
Pour hot curry sauce on kebabs and serve.