Tikka cod fish with curried pickled onions and mint yoghurt sauce

This tasty tikka cod 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

Print Recipe

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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