Monkfish Kebabs with Coriander, Mint and Walnut Chutney | Outback Barbecues

Ingredients

• 600g monkfish or other firm white, chunky fish (such as cod or cod cheeks), cut into large chunks
• ½ teaspoon ground turmeric
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon chilli powder
• 1 tablespoon neutral oil (such as vegetable or groundnut)
• ½ teaspoon salt
• 75g coriander
• 30g mint
• 100g walnuts
• 1 green chilli
• 2 tablespoons lemon juice
• 2 cloves garlic
• Large pinch salt
• Pinch sugar
• To serve: Flatbreads or other wraps, or rice Shredded white cabbage, cucumber or salad leaves