Tandoori Spiced Fish Wraps Recipe

Indian cuisine · 118 calories

Tandoori Spiced Fish Wraps recipe

About this recipe

Tandoori Spiced Fish Wraps blend the vibrant flavors of Indian cuisine with the convenience of a quick wrap. Fresh fish fillets are marinated in a tangy tandoori spice mix, then pan-seared to perfection. The flaky, spiced fish is paired with crisp julienned cucumber and carrots, all wrapped snugly in a crunchy lavash sheet. This snack is as satisfying as it is nutritious, offering 20g of protein for muscle recovery and 4g of fiber to support digestion. The preparation is straightforward, making it ideal for a quick yet flavorful snack. Perfect for those who enjoy the bold spices of India and crave a wholesome yet portable treat!

Ingredients

  • 1 kg Fish Fillets
  • - Nescafe Gold Blend Cap Colombia Fruity & Delicate Coffee 95g
  • 250 ml Lemon Juice Concentrate
  • - Rice Flour
  • 100g Greek Yogurt
  • 100G Lavash (Crunchy Flatbread)
  • - Rock Salt
  • - Coriander Powder
  • 250g Green Chilli
  • 1 ltr Pansari Tilsari Edible Vegetable Oil
  • - Garlic Paste
  • - Ginger Powder
  • 50 g Black Pepper
  • 100 g Garlic
  • 500 g Onion
  • 500 g Curd
  • 100 Ml Govind Ghee
  • - [Mock] Lamb
  • 190 ml White Cooking Vinegar
  • 50g Everest Garam Masala
  • 300 g Ginger Paste
  • 70 Gms Kashmiri Red Chilli Powder
  • Loose Cardamom

Instructions

  1. 1. Mix yogurt, tandoori masala, lemon juice, garlic paste, ginger powder, and rock salt in a bowl to create a marinade.
  2. 2. Coat the fish fillets evenly with the marinade and let them rest for 15 minutes.
  3. 3. Heat vegetable oil in a non-stick pan on medium heat until hot.
  4. 4. Dust the marinated fish lightly with rice flour for a crispy texture.
  5. 5. Pan-sear the fish fillets for 3-4 minutes on each side until golden brown and cooked through.
  6. 6. Remove the fish from the pan and set aside to cool slightly before flaking into chunks.
  7. 7. Lay out the lavash sheets and layer with julienned cucumber and carrot.
  8. 8. Add the flaked fish evenly across the lavash sheets.
  9. 9. Sprinkle coriander leaves and finely chopped green chilies over the fish for a fresh and spicy kick.
  10. 10. Roll the lavash tightly to secure the filling and form a wrap.
  11. 11. Slice each wrap into halves for easy serving and enjoy warm.