Fish tikka on garlic naan

Fish tikka on garlic naan

By Emily Kydd
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(5 ratings)
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Prep: 10 mins Cook: 10 mins

Easy

Serves 2
Marinate white fish in ready-made tikka masala paste and serve over chapatis or naan bread to make this speedy Indian-inspired supper

Nutrition and extra info

Nutrition: per serving

  • kcal467
  • fat20g
  • saturates8g
  • carbs37g
  • sugars8g
  • fibre2g
  • protein34g
  • salt1.9g
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Ingredients

  • 250g skinless and boneless fresh white fish (we used cod)
  • 2 tbsp tikka masala paste
  • 4 tbsp Greek-style natural yogurt
  • 2 small naan bread or chapatis
  • knob of garlic butter
  • ½ small red onion, thinly sliced
  • handful coriander leaves
  • ½ lemon, cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat the grill to the highest setting. Cut the fish into 5cm chunks. Mix together the tikka paste, 2 tbsp yogurt and seasoning. Add the fish and toss to coat, then set aside for 5 mins.

  2. Place the fish on a wire rack over a roasting tin. Grill for 3-4 mins each side, depending on thickness, until cooked through and starting to char a little.

  3. Sprinkle the naan with a little water and grill for 2 mins. Spread the warm naans with garlic butter, top with the fish and drizzle with the remaining yogurt. Scatter over the onion and coriander, and serve with lemon wedges.

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Comments, questions and tips

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Crazypig129 Gaming's picture
Crazypig129 Gaming
10th Jan, 2018
2.55
Used this recipe a few times and it works fine with chicken as well if you would like to substitute.
Minoo's picture
Minoo
18th Mar, 2016
2.55
This made a bit of a different dinner. I cooked my fish a bit longer as I was worried it didn't seem done after only 4 minutes. I didn't put my fish on a rack but just put it on a baking tray with the yoghurt on it. That worked well and meant the dish was not dry.
Frantic Flapjack
6th May, 2015
2.55
This was just okay. A very dry dish. It definitely needed the garlic butter. I served with spicy chickpeas on the side which added some sauce and colour.
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