Indian fish skewers with naan bread

Stir in yoghurt curry in a curry paste. Cut the fish into cubes and create curry. Allow to marinate for at least 1 hour in a refrigerator, scoop 1 time in between. Peel onions, cut off the tops but leave the roots on the bottom so that the segments do not fall apart. Cut both onions into 8 parts. Remove the fish from the marinade and string them on skewers with wedges of onion.

Grate the grate of barbecue with a little oil. Fish on barbecue in 6-8 min. Roast, turn skewers carefully. Toasting side of barbecue flat bread 2-3 min. Per side. Place the fish pegs on four plates and sprinkle coriander over them. cut flatbread into strips and lay next to fish.