Thai Fish Satay

Thai cuisine has been slowing growing on us. It is truly a fantastic cuisine with so many subtle flavors - the lemongrass, coconut milk, ginger, tamarind, etc. It is also a very versatile cuisine and easy to fuse with other cuisines. We converted a traditional chicken satay to a fish satay with Thai flavors. Total love for this f(d)ish!


250 gm basa fish fillet, cut in cubes
1/2 cup red and yellow bell peppers, cut in squares

1 tsp tamarind paste
1 tbsp coconut cream (1/4 cup coconut milk)
1 tsp thai red curry paste
1 tsp brown sugar
1 tsp lemon juice
1/2 tsp grated ginger
Sea Salt and black pepper to taste


1. Marinate the fish and bell peppers for about one hour. Place them in soaked bamboo skewers alternating fish and peppers

2. Heat  a bit of oil in a grill pan or flat bottomed pan.

3. Place skewers on the pan and rotate cooking from all sides.

Serve with a soy or peanut sauce


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This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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