Preparation:

Combine the yogurt with garlic, curry powder, and lemon juice. Place fish and yogurt mixture in a large Ziploc bag. Place the marinating fish in the refrigerator for 30 minutes. Also soak bamboo skewers in cold water for 30 minutes. 

Prepare basmati rice per the manufacturer’s directions. When done, leave covered to stay warm. Fluff before serving.

Place the marinated fish pieces onto wooden skewers. Prepare grill by preheating and applying canola oil to the cooking surface – ‘natural non-stick.’ Grill fish kebabs for 5 minutes each side. Season lightly with salt. Serve over basmati rice.