Easy Tandoori Fish Bites with Yogurt Sauce
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Easy Tandoori Fish Bites with Yogurt Sauce
Prep Time20 Minutes
0Cook Time25 Minutes
Ingredients
1tbsp Paprika
½ tsp turmeric
½ tsp cumin
½ tsp coriander
¼ tsp nutmeg
Black pepper to season
150ml natural yoghurt
450g White fish (hake, cod, haddock)
Drizzle rapeseed oil
200ml natural yoghurt (for the dipping sauce)
Small bunch fresh coriander leaves finely chopped (for the dipping sauce)
Juice and zest of half a lime (for the dipping sauce)
Black pepper (for the dipping sauce)
Pinch of ground cumin (for the dipping sauce)
Fresh Coriander leaves (to serve)
¼ lime per person (to serve)
Directions
INGREDIENTS
- 1 tbsp Paprika
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp coriander
- ¼ tsp nutmeg
- Black pepper to season
- 150ml natural yoghurt
- 450g White fish (hake, cod, haddock)
- Drizzle rapeseed oil
- 200ml natural yoghurt (for the dipping sauce)
- Small bunch fresh coriander leaves finely chopped (for the dipping sauce)
- Juice and zest of half a lime (for the dipping sauce)
- Black pepper (for the dipping sauce)
- Pinch of ground cumin (for the dipping sauce)
- Fresh Coriander leaves (to serve)
- ¼ lime per person (to serve)
METHOD
- Pre-heat oven to 180ºC.
- Add all of the spices and yogurt to a bowl and mix well.
- Cut the fish into bite sized chunks then place into the bowl and stir well. You can also add into a freezer bag to ensure every piece is coated fully.
- Add the fish onto a baking dish lined with parchment paper and spread it around so none of the pieces are touching, then lightly drizzle over a little rapeseed oil.
- Bake in the oven for 15 minutes, then drain off the excess liquid and cook for a further 10 minutes.
- To make the sauce add the yogurt, coriander leaves, lime juice, pepper to a bowl and stir well. Top with a sprinkle of ground cumin and a few extra coriander leaves.
- To serve, place the fish bites into a bowl, sprinkle over a few extra coriander leaves and add a wedge of lime.
20 minutes
Prep Time
25 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Dunnes Stores Paprika 36g
Dunnes Stores Turmeric Ground 42g
Dunnes Stores Cumin Ground 26g
Schwartz Ground Coriander 24g
Schwartz Ground Nutmeg 32g
Dunnes Stores Black Pepper Ground 35g
Dunnes Stores Natural Yogurt 400g
Dunnes Stores Skinless Hake Fillets 400g
Dunnes Stores Pure Rapeseed Oil 1L
Dunnes Stores Natural Yogurt 400g
Dunnes Stores Irish Herb Coriander 30g
Dunnes Stores Lime
Dunnes Stores Black Pepper Ground 35g
Dunnes Stores Cumin Ground 26g
Dunnes Stores Irish Herb Coriander 30g
Dunnes Stores Lime
Recipe
INGREDIENTS
- 1 tbsp Paprika
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp coriander
- ¼ tsp nutmeg
- Black pepper to season
- 150ml natural yoghurt
- 450g White fish (hake, cod, haddock)
- Drizzle rapeseed oil
- 200ml natural yoghurt (for the dipping sauce)
- Small bunch fresh coriander leaves finely chopped (for the dipping sauce)
- Juice and zest of half a lime (for the dipping sauce)
- Black pepper (for the dipping sauce)
- Pinch of ground cumin (for the dipping sauce)
- Fresh Coriander leaves (to serve)
- ¼ lime per person (to serve)
METHOD
- Pre-heat oven to 180ºC.
- Add all of the spices and yogurt to a bowl and mix well.
- Cut the fish into bite sized chunks then place into the bowl and stir well. You can also add into a freezer bag to ensure every piece is coated fully.
- Add the fish onto a baking dish lined with parchment paper and spread it around so none of the pieces are touching, then lightly drizzle over a little rapeseed oil.
- Bake in the oven for 15 minutes, then drain off the excess liquid and cook for a further 10 minutes.
- To make the sauce add the yogurt, coriander leaves, lime juice, pepper to a bowl and stir well. Top with a sprinkle of ground cumin and a few extra coriander leaves.
- To serve, place the fish bites into a bowl, sprinkle over a few extra coriander leaves and add a wedge of lime.