Fish Satay

• 1 1/4 lb firm white fish fillets, such as snapper or sea bream
• 1/2 cup desiccated coconut
• 5 oz curry paste
• 4 None kaffir lime leaves, finely shredded
• 2 tsp tamarind paste
• 1 None chili, seeded, 1/2 finely chopped, 1/2 sliced
• 2 tsp grated palm sugar or brown sugar
• 1/2 None pineapple, peeled, cut into chunks
• 2 None Persian cucumbers, cut into chunks
• None None tomato sambal, for dipping

1. Place fish in a food processor and pulse until finely chopped. Add coconut, curry paste, kaffir lime leaves, tamarind paste, chopped chili and palm sugar. Process until a paste forms. Mold 2 tbsp mixture around each of 12 skewers. Chill for 15 mins.
2. In a bowl, toss pineapple with cucumbers and sliced chili. Set aside.
3. Place a grill plate over high heat. Cook fish skewers for 5 mins, turning regularly, until golden brown and cooked through. Arrange on a serving platter along with pineapple and cucumber salad. Serve with tomato sambal for dipping.

firm white fish, coconut, curry, lime, tamarind paste, chili, sugar, pineapple, cucumbers, tomato sambal

Taken from recipes-plus.com/api/v2.0/recipes/33793 (may not work)