For this quick tandoori-style dish, you'll char the fish under the grill to give it smoky flavour. Serve alongside a cooling mint raita, and a tomato and cucumber salad that's known as a 'kachumber.'
Prep Time
20 min
Cuisine
Indian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 tomato
tomato
1/2 cucumber
cucumber
1 tsp nigella seeds
nigella seeds
1 mint sauce pot (20g)
mint(29%), raw cane sugar, cider vinegar, gelling agent citrus pectin, sea salt, concentrated lemon juice
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat your grill to a high heat
Add the basmati rice, nigella seeds, a pinch of salt and 300ml [600ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
2
Cut the unsmoked basa fillets in half lengthways, and then chop into bite-sized pieces
3
Combine half of the natural yoghurt with the curry powder, chilli flakes (can't handle the heat? Go easy!), a generous pinch of salt and 1 tbsp [2 tbsp] olive oil in a bowl
Add the chopped basa pieces and mix well until they're completely coated – this is your tandoori fish
4
Cover a baking tray with tin foil (to avoid mess!) and drizzle with olive oil (to prevent the fish from sticking)
Add the tandoori fish to the baking tray and put it under the grill for 6-7 min or until the fish is cooked through and starting to char
Tip: Your fish is cooked when it turns opaque and flakes easily
5
Meanwhile, cut the cucumber in half lengthways
Scrape the seeds out of the cucumber and set aside for later
Dice the cucumber
Peel and chop the shallot[s]
Dice the tomatoes
6
In a bowl combine the diced cucumber, chopped shallot and diced tomato with 1 tbsp [2 tbsp]olive oil
Season with a pinch of salt – this is your kachumber salad
7
Combine the cucumber seeds, remainingyoghurt and mint sauce in a mixing bowl
Season with a large pinch of salt – this is your mint raita
8
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