• 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

    1

    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.

    2

    ADD the water, vinegar and sugar and stir. Simmer for 20 minutes. Remove and allow to cool completely.

    Tikka fish

    3

    PREHEAT the grill to medium and line the grill tray with foil.

    4

    COMBINE the tikka paste and olive oil together in a bowl. Evenly coat the hake filets in the tikka masala spice .

    5

    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

    6

    COMBINE the squeezed cucumber and yoghurt together in a bowl. Add the remaining ingredients and stir to combine. Season to taste.

    To serve

    7

    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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