Recipe from: Nigella Lawson
preparation time: 10 minutes
time: 5 minutes

2 small Thai green chillies, roughly chopped
6 spring onions, roughly chopped
bunch of fresh coriander, roughly chopped
1 tablespoon Thai fish sauce
juice 2 limes
1 x 400g tin of coconut milk
pinch of salt
1 teaspoon of caster sugar
1kg salmon fillet, cut into large cubes

First make the coconut marinade. Put the chillis, spring onions and coriander into a food processor and blitz until finely chopped. Add the fish sauce, lime juice, coconut milk, salt and sugar and process again until you have a thick paste. Put the salmon cubes into a freezer bag and pour in the coconut marinade.Squeeze out the air, seal the bag tightly and leave in the fridge for at least an hour. Thread the salmon onto wooden skewers that have been soaked in water; roughly, you should get about three cubes of salmon for each kebab. Barbecue for about 5 minutes; it's hard to be specific since we don't know how hot you have got your barbecue. If you are grilling these then about 3 minutes each side under a hot grill should do it.