Step 1

Place the coconut in a small bowl and pour enough boiling water over it to cover. Let it soak for 2 minutes, then drain well.

Step 2

Score an “X” on the bottom of each tomato. Place them in a small bowl, and pour boiling water over them. Let them sit for about 1 minute, or until the skin begins to split. Once they are cool enough to handle, peel away the skin, then cut the tomatoes in half and scoop out the seeds. Finely chop the remaining tomato flesh.

Step 3

Return the tomato to the bowl with the lime zest and juice, ginger and chilli. Add the drained coconut and mix to combine. Season well with salt and pepper, and set the sambal aside.

Step 1

Cut the paneer into cubes and thread them onto 8 metal skewers. In a small bowl, mix the curry powder, cumin, coriander and oil. Season with salt and pepper, then brush the mixture over the skewers.

Step 2

Preheat a non-stick frying pan over high heat. Cook the skewers in batches for 3-4 minutes, turning until they are crisp and golden.

Serve the skewers on toasted roti with sambal, spinach leaves and mint, with the coconut yoghurt on the side.