Tandoori fish wraps (or a Pakistani take on fish tacos) have a filling of tandoori masala spiced fish, caramelized vegetables, and a yoghurt sauce can be served as a filling dinner or a quick snack.
It’s always difficult to decide what to make for dinner, especially when I get bored of the usual weekly meal plans. What I do then is open up the fridge, make a list of things that are available and things that need to be used up soon. I look for flavour combinations trying to come up with a dish that is delicious and simple to make.
These tandoori fish wraps were a result of one such fridge search, turning into a meal that is definitely going to be a part of the weekly dinner menu. Not only that, it lends itself to many variations such as mini fish wraps that can be served as an appetizer at a party, and I can always use chicken and maybe even mincemeat as a filling in this recipe. If pita wraps aren’t available, tortilla’s or naan or even chapatti can be used as a container for the tandoori fish filling. Lots of playing around possible with this recipe.
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Tandoori fish wraps
Ingredients
Tandoori Fish Fillets:
- 400 grams boneless fish fillet sliced in thin strips
- 1 teaspoon garlic paste
- 2 tablespoon yoghurt
- 2 tablespoon tandoori paste I used Patak’s but any other paste can be used or a personal mix of spices
- ¼ teaspoon red chili powder
- ¼ teaspoon red chili flakes
- ¼ teaspoon oregano or mix Italian herbs
- Salt to taste
- 2 – 3 tablespoon oil
Caramelized Vegetables:
- 1 – 2 tablespoons oil
- 1 onion sliced
- 1 capsicum sliced
- 1 teaspoon sweet chili sauce
- Salt to taste
- Black pepper to taste
- ¼ teaspoon red chili flakes
Yoghurt Sauce:
- ½ cup yoghurt
- Salt to taste
- ½ teaspoon oregano
- ¼ - ½ teaspoon garlic paste
- ¼ teaspoon red chili flakes
- 4 large pita wraps or tortilla or naan or chapatti
- 4 tablespoons sliced lettuce or other salad greens
Instructions
Tandoori Fish Fillets:
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Wash the fish fillets with vinegar and water. The vinegar will remove any possible odour. Slice the fish fillets into thin strips and place in a bowl. Add garlic paste, tandoori paste, red chili powder, red chili flakes, salt and oregano. Mix together and let marinate for about 20 minutes.
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Heat oil in a frying pan, and add the fish pieces in one layer. Make sure not to crowd the fish pieces, frying in two batches if necessary. Cook on medium heat till the fish is cooked through, and seared on the outside. The fish fillets can also be cooked on a grill pan, which will result in loved charred marks on the outside. Set aside in a covered pan to ensure the fish remains warm.
Caramelized Vegetables:
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In the same frying pan, heat another tablespoon of oil. Add sliced onions, cooking on low heat till soft and translucent. Add the capsicums, along with salt and black pepper to taste. Add sweet chili sauce, red chili flakes and cook for a few minutes till the vegetables are caramelized. Remove from pan and set aside.
Yoghurt Sauce:
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In a small bowl, place yoghurt and whisk till smooth. Add salt, oregano, garlic paste and red chili flakes. Mix together and set aside.
Assembly:
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Add a few drop of oil on a tawa or frying pan. Place the pita wraps and fill with tandoori fish fillets and caramelized vegetables. Turn heat on low and warm through. Add the sliced lettuce and yoghurt sauce and then fold it into a wrap. Aluminium foil or baking paper can also be used to keep it warm and clean. Cut into slices and serve with extra yoghurt sauce.
Recipe Notes
- If tandoori paste isn't available, substitute with any other spice mix or make your own using red chili powder, salt, cumin powder, turmeric powder and coriander powder.
- Vegetables can be added or subtracted based on personal preference and availability. For instance, mushrooms, baby corn, broccoli could be added in the caramelized vegetables.
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