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Tandoori Fish & Minty Potato Salad

Tandoori Fish & Minty Potato Salad

Rating
4.5rating out of 5

(1119 reviews from our customers)

Prep Time

20 min

Cuisine

Indian

"Boost your standard weeknight fish and potatoes up a notch with this summery teatime treat. You’ll cook your own tandoori-style, spiced fish until it’s got a bit of a char. Serve it with a fresh, minty potato salad that's creamy but light thanks to natural yoghurt!"

Prep Time

20 min

Cuisine

Indian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
fresh-ginger
15g fresh root ginger
cucumber
1/2 cucumber
nigella seeds 2
1 tsp nigella seeds
mixed-leaf-salad
50g baby leaf salad
mild-curry-powder
1 tbsp curry powder
Waxy-Potatoes
300g waxy potatoes
coriander and mint mix
10g coriander & mint mix
Pangasius-fillet-(1)
2 x 100g basa fillets †
Natural-yoghurt
160g natural yoghurt †
cider-vinegar
1 cider vinegar sachet (15ml)
You Will Need
Olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 15g fresh root ginger
  • 1/2 cucumber
  • 1 tsp nigella seeds
  • 50g baby leaf salad
  • 1 tbsp curry powder
  • 300g waxy potatoes
  • 10g coriander & mint mix
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 natural yoghurt pot (80g)<span class="strong">†</span>
  • 1 cider vinegar sachet (15ml)
Typical Values per 100g per serving
Energy 282 kJ
67 kcal
1313 kJ
310 kcal
Fat
of which saturates
1.4 g
0.7 g
6.6 g
3.5 g
Carbohydrate
of which sugars
8.1 g
2.5 g
37.9 g
11.6 g
Fibre 1.2 g 5.8 g
Protein 5.6 g 26.3 g
Salt 0.17 g 0.81 g
*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 red onion
red onion
15g fresh root ginger
ginger
1/2 cucumber
cucumber
1 tsp nigella seeds
nigella seeds
50g baby leaf salad
mixed salad
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
300g waxy potatoes
potato
10g coriander & mint mix
2 x 100g basa fillets
basa fillet (fish) 100%
1 natural yoghurt pot (80g)
Organic whole milk natural yoghurt (100%) (milk)
1 cider vinegar sachet (15ml)
cider vinegar(100%)
Allergens
  • Allergens highlighted by † (fish, milk)

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 Tandoori Fish & Minty Potato Salad

Boil a kettle

Cut the waxy potatoes (skins on) into small bite-sized pieces 

Add the potatoes to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 12-15 min or until fork-tender

Once cooked, drain, run under cold water and return to the pot

2 Tandoori Fish & Minty Potato Salad

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

 

3 Tandoori Fish & Minty Potato Salad

Meanwhile, combine half the natural yoghurt with the curry powder, ginger, a generous pinch of salt and 1 tbsp [2 tbsp] vegetable oil in a large bowl – this is your marinade

Add the basa fillets to the marinade, turning them until they're completely coated

4 Tandoori Fish & Minty Potato Salad

Heat a large wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the coated basa fillets and cook for 4-5 min on each side until cooked through and beginning to char – this is your tandoori fish

5 Tandoori Fish & Minty Potato Salad

While the fish is cooking, chop the cucumber in half, deseed (scoop the seeds out with a teaspoon) and slice finely

Peel and slice the red onion[s] (as finely as you can!)

Strip the mint leaves from their stems and chop them roughly, discard the stems

6 Tandoori Fish & Minty Potato Salad

Chop the coriander roughly, including the stalks 

 

7 Tandoori Fish & Minty Potato Salad

Add the natural yoghurt, cider vinegarsliced red onion, chopped mint and chopped cucumber to the cooled potatoes

Add a generous pinch of salt and give it a good mix up – this is your minty potato salad 

8

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Serve the tandoori fish with the minty potato salad and baby leaf salad to the side

Drizzle the salad leaves lightly with olive oil

Sprinkle the minty potato salad with the nigella seeds and garnish with the chopped coriander

Enjoy!

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