Tandoori Spiced Fish Flatbreads with Cucumber Pomegranate Raita
Cassia’s range of spice mixes are one of our favourites for fast flavour, and the tandoori masala is perfect for easy, do-ahead meals.
Ingredients
600g thick fish fillets, cut into 4 pieces
3 Tbsp Cassia tandoori masala
1 telegraph cucumber
1 cup thick Greek-style yoghurt
3 cloves garlic, finely chopped
3cm piece ginger, finely grated
1 Tbsp vegetable oil, plus extra for frying the fish
4 Tbsp pomegranate arils, plus extra for garnishing
A small handful of mint leaves, shredded
To serve:
1 pack Kohkoz flatbreads
Salad greens, such as mesclun
Lemon or lime wedges
Goan Cuisine chilli lime sambal
Method
In a small bowl, combine the garlic, ginger, and oil. Rub into the fish, then sprinkle evenly with the tandoori masala. Refrigerate for at least 2 hours, or overnight.
Cut the cucumber in half lengthwise and remove and discard the seeds. Grate the cucumber and squeeze out any excess water. Put into a bowl with the yoghurt, pomegranate arils, and mint leaves and season with salt and pepper. Set aside.
Remove the fish from the fridge 30 minutes before you plan on cooking. Season with salt and pepper. Heat a frying pan and add a drizzle of oil. Fry the fish for a few minutes on each side until just cooked through (this is also great done on a BBQ).
Heat the flatbreads by either grilling them for a few minutes on each side (keep them warm in a clean tea towel), or wrapping them in foil and baking for 10 minutes.
To serve, smear some raita on the base of a flatbread. Add the salad greens and fish, then top with a spoonful of chilli lime sambal and a squeeze of lemon or lime.