Ingredients
1 pack FairPrice Ready-to-Eat Chapati
75g Red Cabbage, thinly sliced
FOR TANDOORI FISH
350g White Fish Fillet, cut into 4cm Cubes
4 tbsp Greek Yoghurt
1 tbsp Tandoori Powder
2 tsp Lime Juice
2 tsp Smoked Paprika
1 tsp Chilli Powder
1 Garlic Clove, grated
½ tsp Salt & Pepper
FOR QUICK PICKLED ONIONS
1 Red Onion, thinly sliced
1 Lemon, juiced
Pinch of Salt
FOR CORIANDER-MINT RAITA
1 cup Greek Yoghurt
1 Garlic Clove, grated
1 Lime, juiced & zested
1 stalk of Coriander leaves, finely chopped
1 stalk of Mint Leaves, finely chopped
1 Green chilli, deseeded, finely diced
1 tsp cumin powder
Salt & Pepper to taste
FOR GARNISH
Mint/Coriander
Cherry tomatoes, quartered
Method
- Tandoori Fish: Combine everything in a bowl, except for the fish, and mix well. Add fish cubes in and coat them well. Set aside to marinate for at least 30 mins.
- Meanwhile, make Quick Pickled Onions by combining all the ingredients into a bowl and massaging the lemon & salt into the onion slices thoroughly. Set aside for 10 mins until they turn pinkish.
- Coriander Raita: Chop everything as finely as you can and combine them well in a bowl. Let it sit in the fridge to allow the flavours to infuse, until ready to use.
- Heat up a non-stick frying pan over med-high heat and add 2 tbsp of neutral oil. Shake off excess marinate and pan fry the fish for 2 mins on each side. Flip only when the bottom edges start turning brown. Set aside.
- Assembly: Heat chapati as per package instructions. Start with a base of red cabbage in the center of the chapatti. Followed by chunks of the tandoori fish that has been lightly broken up and some raita over the top. Garnish with pickled onions, coriander & cherry tomatoes!
