Tandoori Fish with Bombay Vegetables and Coriander Raita

Tandoori Fish with Bombay Vegetables and Coriander Raita

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, May 13, 2018.
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Ingredients

BOMBAY VEGETABLES

  • 200g red kumara
  • 1 carrot
  • ¼ red onion
  • 1 tsp oil
  • 1½ tsp Bombay spice
  • 2 tsp water
  • 1/3 bag baby spinach

TANDOORI FISH

  • 30g feta cheese
  • 20g tandoori paste
  • 1 tsp water
  • ½ pack sliced almonds
  • 300g market fish

CORIANDER RAITA

  • ½ Lebanese cucumber
  • 3 Tbsp coriander
  • ¼ cup yoghurt

Steps

  1. Preheat oven to 220ºC. Line two oven trays (one with a lip) with baking paper.
  2. Dice kumara and carrot 1-2cm and roughly chop red onion. Toss vegetables, oil, Bombay spice and water on prepared tray (without lip) and season. Roast for about 20 minutes, until tender.
  3. Crumble feta into a small bowl. Add tandoori paste and water and use a fork to combine. Roughly chop almonds.
  4. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, season with salt and place on second prepared tray (with a lip). Evenly spread tandoori feta paste over fish and sprinkle over almonds.
  5. After vegetables have cooked for 20 minutes, move tray to bottom rack of oven. Bake fish (on middle-upper oven rack) for 6-7 minutes (depending on thickness), until cooked through. Keep an eye on almonds so they do not burn.
  6. While fish cooks, grate cucumber and squeeze out excess moisture. Finely chop coriander and place in a small bowl, along with cucumber and yoghurt. Mix to combine and season to taste.
  7. Remove Bombay vegetables from oven and toss through spinach on tray.
  8. To serve, place Bombay vegetables onto plates, top with tandoori fish and drizzle over coriander raita.