Tandoori fish with carrot and coriander salad
Prep:
10 mins
Cook:
10 mins
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.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Fruit, Fish, Vegetables, Rice, Sugar, Oil, Spice, Herbs
Recipe Type
Dinner, Family Dinners
Cuisine
Indian
Level of Difficulty
Easy
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