Get to know your spice rack with this delicious seafood recipe. Light up the fire and see just how much flavour these spiced fish kebabs are packing.

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the chutney
½ cup mint
1 cup coriander
½ onion, chopped
3 tbsp lime juice
1 tbsp sugar
1 green chilli, sliced
½ tsp cumin
½ tsp salt
For the pickled onion
½ cup water
½ cup apple-cider vinegar
1 tbsp sugar
1 tsp salt
1 tsp black peppercorns
1 tsp yellow mustard seeds
1 red onion, thinly sliced
For the spicy fish kebabs
1 kg white fish, filleted
1 tbsp olive oil
1 tsp seafood masala
1 tsp cumin
1 tsp fennel powder
1 tsp ground coriander
1 tsp garlic powder
½ tsp salt

METHOD
For the chutney
1. Add all the ingredients to a food processor and blend until smooth. Set aside until ready to serve.
For the pickled onion
1. Add the water, vinegar, sugar and salt to a pot over medium heat. Stir until dissolved and then increase the heat to high and bring to the boil.
2. As soon as it boils, add the peppercorns and yellow mustard seeds.
3. Remove from the heat and add the red onions. Set aside to cool.
For the spicy fish kebabs
1. Preheat oven to 200ºC.
2. Cut the fish into bite-sized chunks and place in a bowl.
3. Mix remaining ingredients together in a bowl to make a paste and spread evenly all over the fish.
4. Cover and allow to marinate for 30 minutes.
5. Thread 3–4 chunks of fish onto each skewer and arrange on a wire rack over an oven tray.
6. Bake for 12–15 minutes, until cooked through. Allow to rest.
7. Spoon some chutney on to a serving plate and top with the spiced fish kebabs and some pickled onions.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

For a meat-free option, our cauliflower kebabs with sticky chilli sauce is a must!

The post Spiced fish kebabs with chutney and pickled onion appeared first on MyKitchen.

Your spice rack is one of those areas in the kitchen that can often   slightly neglected, but these cooking essentials deserve your attention.

1. Watch the clock

Spices, ground ones in particular, lose their pungency with time, so ditch any that have been sitting for longer than six months. In order to avoid wastage, use them to repel pesky insects, make spiced candles or mix them together for a spice rub to get a subtle char on your meat at your next braai.

2. Jar half-full

Collect any empty spice containers and give them a good wash. Recycle these jars by purchasing refills instead of buying a whole new jar, especially if they are plastic.

3. Skip the supermarket

There are a huge variety of specialised spice shops across South Africa. Head over to your nearest one to buy spices to refill your jars. You’ll have access to a much wider variety, you can get some expert advice on what works best with whatever you’re planning on cooking and, more often than not, you will pay a lot less.

4. We love labels

Head over to your stationery store and buy a pack of pretty labels. Pop one on to each of your spice bottles with the spice’s name and the day it was purchased. This will make organising, cleaning and recycling your spices much easier.

The post Clean out that spice rack! appeared first on MyKitchen.