Tandoori Fish

Ready in 25 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 13, 2017.

With curried bulgur and cucumber raita

Ingredients

a full kettle to the boil
Heat first measure of oil in a small pot (with a lid) on medium heat. Cook onion, carrot and salt for about 3 minutes, stirring, until softened. Add bulgur spice mix, chilli/cayenne (if using), and bulgur and cook a further 30 seconds-1 minute, stirring, until fragrant. Add boiling water and bring to a simmer. Once simmering, cover, remove from heat and leave to steam for 10 minutes.
While bulgur is cooking, prepare the rest of the meal. Place peas in a small, heat-proof bowl and cover with boiling water and a plate. Leave for 3-4 minutes then drain.
Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. In a medium bowl, mix together tandoori spice mix, yoghurt and a good pinch of salt. Add fish and toss to coat well. Set aside.
Grate cucumber into a small bowl and stir through all remaining raita ingredients. Set aside and season to taste just before serving.
Heat oil in a large fry-pan (preferably non-stick) on medium-high heat. Cook fish for 1–2 minutes each side, until slightly charred and just cooked through.
Fluff up cooked bulgur with a fork and stir through peas and lemon juice. Season to taste with salt and pepper.
divide curried bulgur and tandoori fish between plates. Top with a dollop of cucumber raita. Squeeze over a wedge of lemon.