Green Chilli Fish Kebabs

KEBABS:--
500 g firm white fish fillets, skinned
250 g salmon fillet, skinned
1 egg white
3 green chillies, seeds removed & fine chopped
4 spring onions, finely sliced
2 tbsp finely chopped coriander leaves
1 tbsp chopped fresh mint leaves
2 tsp finely grated ginger
2 cloves garlic, crushed
Juice & finely grated zest 1 lime
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp black peppercorns
SIDS SALT & PEPPER, to taste
YOGHURT SAUCE:--
250 ml tub natural yoghurt
1 small cucumber, grated
¼ tsp SIDS CRAZY LEMON
2-3 tbsp roughly chopped fresh mint leaves
Steamed rice, to serve

Soak 18 skewers in warm water for at least 20 minutes. Remove any bones from the fish, roughly chop and then process with the egg white in a food processor until minced. Stir the chillies, spring onions, coriander, mint, ginger, garlic, lime zest, juice and mix well.
Heat the fennel seeds, coriander seeds and peppercorns in a frying pan for 2-3 minutes until fragrant. Grind in a spice mill or with a pestle and mortar. Stir the spice into the mixture and season with SIDS SALT & PEPPER, to taste.
Mould golf ball size pieces of the mixture onto 12 soaked skewers. Chill for at least 30 minutes.
Cook the kebabs either on a barbeque plate or on a heated grill pan until golden on both sides.
Make the yoghurt sauce by combining the yoghurt, SIDS CRAZY LEMON, cucumber and mint. Season to taste with a little salt. Serve accompanied with steamed rice.