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Tandoori fish with cucumber raita
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2 x 250g monkfish fillets, each cut into 4 chunks, or 4 tilapia fillets
250g natural yogurt
½ cucumber, peeled, deseeded and finely chopped
20 mint leaves, finely chopped
1 tbsp vegetable oil, for greasing the barbecue grill (this will mean the fish is less likely to stick)
1 lime, cut into wedges
100g natural yogurt
3 tbsp Cooks’ Ingredients tandoori choley curry paste
2 tbsp lemon juice
2 garlic cloves, crushed
2 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. Lift the fish from the marinade and cook on a hot barbecue or griddle pan for 6-8 minutes each side until slightly charred, brushing with the marinade to keep moist.
4. Serve with the raita, lime and coriander
Aromatic and refreshing. Cave de Beblenheim Pinot Gris RŽserve 2009 Alsace, France.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in June 2011.