Ingredients:
Serves 6

750 g Monkfish cut into 4 cm cubes
30 ml (2 Tbsp) lemon juice
30 ml (2 Tbsp) Tandoori North Indian Masala
250 ml (1 Cup) plain yogurt
Salt to taste
Melted butter for basting
Wooden skewers soaked in water for 30 minutes

Tip: add some red food colouring to make the traditional
tandoori colour

Mix first 4 ingredients together saving 1/4 cup for basting - Add the fish cubes. Marinate for at least 30 minutes to 2 hours

Thread the fish onto skewers, 1cm apart

Cook on Greased grill - medium high 3-4 minutes on each side, basting occasionally with reserved marinade.