This tasty tikka hake fish with curried pickled onions and mint yoghurt is a different (yet just as delicious) take on traditional pickled fish. Give it a try! You won’t regret it
Tikka cod fish with curried pickled onions and mint yoghurt sauce
Ingredients
- INGREDIENTS
- Curried pickled onions
- 1 tbsp vegetable oil
- 2 medium onions, thinly sliced
- 1 tbsp minced ginger and garlic
- 2 tbsp apricot jam
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 2 bay leaves
- 1 tsp ground cumin
- 1 ½ tbsp curry powder
- ½ cup water
- ½ cup vinegar
- 2 tbsp sugar, to taste
- Tikka fish
- Tikka masala spice paste
- 1 tbsp olive oil
- 6 fresh boneless & skinless hake fillets
- Salt and pepper
- Mint yoghurt sauce
- ½ cucumber, grated and squeezed to remove moisture
- 1 ½ cups plain yoghurt
- 1/2 cup freshly chopped mint
- 1 tbsp honey
- Salt and pepper
- To Serve
- Serve with lime or lemon wedges
- Large cos lettuce leaves
- 6 Pita breads, lightly toasted
Instructions
Curried pickled onions
HEAT oil in a pot over medium heat. When hot, gently fry the onion until translucent. Add the ginger, garlic and spices and fry gently for a few minutes, or until fragrant.
ADD the water, vinegar and sugar and stir. Simmer for 20 minutes. Remove and allow to cool completely.
Tikka fish
PREHEAT the grill to medium and line the grill tray with foil.
COMBINE the tikka paste and olive oil together in a bowl. Evenly coat the hake filets in the tikka masala spice .
TRANSFER the fish filets to the oven tray and grill for 5-7 minutes, then turn oven and grill for a further 5-7 minutes until slightly charred and cooked through. (The fish will flake easily when it is cooked; if not, return it to the grill for another minute and check again.). Remove and set aside.
Mint yoghurt sauce
COMBINE the squeezed cucumber and yoghurt together in a bowl. Add the remaining ingredients and stir to combine. Season to taste.
To serve
DIVIDE the pita breads between serving plates, top with the lettuce, add the fish and top with a dollop of the cucumber yoghurt and curried onions. Serve immediately.
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