Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2 pieces naan bread
- 4 thawed basa fish fillets
- 1/3 cup tikka curry paste
- 120grams baby spinach leaves
- 2 Lebanese cucumbers, halved lengthways, thinly sliced
- 2 carrots, shredded
- 2 medium tomatoes, cut into wedges
- 1 red onion, cut into thin wedges
- 1 cup no-fat Greek-style natural yoghurt
- 1/3 bunch coriander
- 1 long green chilli, sliced
- 1 lemon, cut into wedges
- 2tablespoons extra virgin olive oil
Description
Tantalise tastebuds with this Indian-style tikka fish recipe with naan fattoush. It's easy on the wallet too, making it a perfect choice for dinner this week.
Method
Step 1 of 4
Heat oil in a large non-stick frying pan over medium-high heat. Cook bread in batches for 1 minute each side or until golden-brown. Drain on paper towel. Coarsely chop.
Step 2 of 4
Pat fish dry with paper towel. Place on a plate and brush all over with tikka paste.
Step 3 of 4
Heat same frying pan over medium-high heat. Place fish in pan and cook for 3 minutes each side or until cooked. Remove from heat. Season. Using a fork, flake fish into large pieces.
Step 4 of 4
Combine spinach, cucumber, carrot, tomato, onion and bread in a large bowl to create salad. Whisk yoghurt and coriander in a separate bowl. Season. Place salad on plates. Top salad with flaked fish and yoghurt. Sprinkle with chilli. Serve with lemon.
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