Step 1

Prepare and light the barbecue or preheat the grill to high. Soak 8 small wooden skewers in cold water to prevent them from burning.

Step 2

Remove the skin and stone from the mango, then cut the flesh into evenly sized chunks. Cut any large pieces of monkfish in ½.

Step 3

Put the monkfish and prawns into a bowl and add the chaat masala, ½ tsp sea salt and oil. Toss well to coat, then thread onto the drained skewers, alternating between prawns, monkfish and mango.

Step 4

Grill the skewers for 4-5 minutes on each side, or until the prawns are pink and opaque, the monkfish is cooked through and the mango is beginning to char.

Step 5

Mix the mango chutney with 1 tsp water and brush over the skewers just before serving, garnished with the coriander leaves.