Tandoori Spiced Fish Roti Wraps

Serves makes 4 wraps

Time 30 minutes

Ingredients

For the Wraps

4 roti breads

400g white fish fillets (like cod or tilapia)

½ red onion, thinly sliced

½ cucumber, julienned

1 carrot, grated

1 handful of fresh spinach or lettuce

Fresh coriander leaves, for garnish

Tandoori Marinade

½ cup Greek yoghurt (or dairy-free alternative)

1 tbsp lemon juice

1 tbsp extra virgin olive oil

1 tbsp tandoori masala powder (or make your own with ground cumin, coriander, turmeric, paprika, and chilli powder)

½ tsp ground ginger

½ tsp garlic powder

Salt and pepper to taste

Cucumber-Mint Yoghurt Sauce

½ cup Greek yoghurt (or dairy-free alternative)

¼ cup cucumber, finely grated

¼ cup fresh mint leaves, finely chopped

1 tbsp lemon juice

Salt to taste

Method

In a bowl, mix together Greek yoghurt, lemon juice, extra virgin olive oil, tandoori masala, ginger, garlic powder, salt, and pepper. Add the fish fillets, making sure they are fully coated with the marinade. Cover and let marinate in the fridge for at least 30 minutes (or up to 2 hours for a stronger flavour).

In a small bowl, combine the yoghurt, grated cucumber, chopped mint, lemon juice, and salt. Stir well and set aside.

Preheat a grill pan or skillet over medium-high heat. Lightly oil the pan, then cook the fish fillets for 3-4 minutes on each side until cooked through and flaky. Remove from heat and break into bite-sized pieces.

Lay a roti bread flat on a clean surface. Spread a spoonful of the cucumber-mint yoghurt sauce onto each roti. Add a layer of spinach or lettuce, then arrange pieces of tandoori fish on top. 

Add red onion, cucumber, and carrot for crunch and freshness. Garnish with fresh coriander leaves.

Fold the sides of the roti inward and then roll tightly from the bottom up to create a wrap. Repeat with the remaining ingredients to make 4 wraps in total.