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.
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.