Tandoori fish with carrot and coriander salad

Prep: 10 mins
Cook: 10 mins
Tandoori fish with carrot and coriander salad
This is an easy recipe that will be enjoyable for the whole family, packed with white fish and fresh herbs.

300g plain yogurt

4 tbsp tandoori curry paste

2 tbsp lime or lemon juice

700g haddock loin or monkfish tail cut into pieces (about 5cm square)

20 cm piece cucumber

Large handful mint leaves

Salt and freshly ground black pepper

2 tbsp sunflower oil, for frying

400g cooked rice, for serving

2 lime, cut into wedges

For the salad:

4 tsp caster sugar

8 tsp rice vinegar

2 large carrot

Handful coriander leaves

Mix 8 tablespoons of the yoghurt with the curry paste and lime or lemon juice in a shallow dish.

Add the fish, coat well and set aside.

Coarsely grate the cucumber into a sieve, drain well then mix it into the remainder of the yoghurt.

Tear in the mint leaves and season well with salt and pepper.

Heat a wok or large frying pan and add the oil.

Lift fish pieces out of the marinade, draining off excess.

Cook for 2 minutes, then turn over and cook for a further 1-2 minutes.

For the salad:

Put the sugar in a bowl with the rice vinegar.

Microwave on high for 30 seconds or so and stir to dissolve the sugar or heat on the hob for same outcome.

Coarsely grate the carrot and add to the dressing with a handful of coriander leaves.

Serve the fish with rice, salad, and the yoghurt raita along with lime wedges.


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Fruit, Fish, Vegetables, Rice, Sugar, Oil, Spice, Herbs

Recipe Type
Dinner, Family Dinners


Level of Difficulty


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