Busy weeknights just got a whole lot tastier. This quick and vibrant tandoori fish from WIRFAB Leader, Cara Cummings, delivers big flavour with minimal effort — tender spiced fish, cooling yoghurt sauce, and warm naan on the table in under 20 minutes.
Ingredients
(serves four)
400g filleted fish (de-boned)
Olive oil
¼ cup tandoori paste
¼ cup natural plain yoghurt
4 x Naan bread (individual serves)
Sauce
½ cup natural plain/greek yoghurt
½ red chilli, finely diced
½ Lebanese cucumber, diced
Handful roughly chopped coriander
Salt n pepper
Juice of ½ lemon
Method
1. Mix together the tandoori paste and yogurt to form the marinade.
2. Cut the fish into finger length strips (approx. 3-4cm wide). Stir through the marinade and cover well.
3. Splash a little oil in a hot pan and cook the fish for 2minutes, each side.
4. Whilst fish is cooking, to prepare the sauce, add all ingredients together and mix through.
5. Once the fish is cooked, wipe the pan clean and turn the heat to low. Add the naan bread and allow to gently warm.
6. To present your dish, add a couple of generous spoons of the yoghurt sauce to the naan bread and place the fish on top. Garnish with a little coriander and serve whilst hot!
Tips
You can use any type of fish for this recipe, but I would suggest choosing a firm flesh fish that doesn’t have its own unique delicate flavour, as the tandoori will take over. Flake or salmon particularly work well for this dish.
Coriander can be substituted for parsley.
Enjoy while hot!
Got a favourite way to cook your catch? Tag us @wirfabnetwork or use #WIRFABCatchnCook to share your version!
Find more seafood recipes from our WIRFAB Leaders in our resources section.
Learn more about fishing in Victoria via the Victorian Fisheries Authority Rec Fishing Guide.