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Spiced sea bream with cucumber raita
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2 180g packs 2 sea bream fillets
250g natural yogurt
½ cucumber, peeled, deseeded and finely chopped
20 mint leaves, finely chopped
1 tbsp vegetable oil
1 lime, cut into wedges
For the marinade:
50g natural yogurt
1-1½ tbsp Cooks’ Ingredients tikka curry paste
1 tbsp lemon juice
1 garlic cloves, crushed
1 tbsp grated fresh root ginger
1. Mix all the marinade ingredients together in a bowl. Add the fish and coat well with the marinade. Cover and leave to marinate in the fridge for 1 hour.
2.To make the raita, stir the yogurt, cucumber and mint together and season. Cover and chill until ready to serve.
3. Brush a hot non-stick griddle pan with oil or heat the oil in a large frying pan. When the pan is hot, lift the fish from the marinade and griddle or fry in 2 batches for 5-8 minutes each side until slightly charred, brushing with the marinade to keep moist.
4. Serve with the raita, lime and coriander.