|15.00 ml||fresh ginger — grated|
|5.00 cloves||garlic — large cloves, crushed|
|1.00 ml||cayenne pepper|
|5.00 ml||coriander — ground|
|5.00 ml||salt and freshly ground black pepper — to taste|
|45.00 ml||fresh chillies — 573|
|600.00 g||tuna — or salmon|
|16.00||lemon — cut into wedges|
|10.00 ml||fresh coriander — to serve|
|500.00 ml||yoghurt — plain|
|8.00 breads||bread — naan or pita|
Soak wooden skewers in cold water to prevent them from getting singed on the braai.
Mix all the ingredients, except the tuna and lemon wedges. Use your hands to cover the tuna with the mixture and refrigerate for an hour to marinate.
Thread a piece of tuna onto a wooden skewer, along with a lemon wedge, and grill over hot coals (about a minute on each side) or under the grill.
Serve warm or at room temperature with fresh coriander and plain yoghurt.