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Ingredients:
- Fish fillet(boneless) ½ kg
- Oil as required
For The Marinade:
- yoghurt 2/3 cup
- Ginger (grated ) 2”
- Garlic paste 1 tbsp
- Green chilies 3
- Tikka masala 3 tbsp
- Salt 1/2 tsp
For The Yoghurt Sauce:
- Yoghurt 1/2 cup
- Fresh Dill(soya)) 2 tbsp
- Garlic 1 clove
- Salt to taste
To Serve:
- spinach(palk) leaves 1 cup
- Onion (sliced) 1
- Fresh dill(soya) few sprigs
- Tortillas (quartered)( tacos )as required
- Lemon wedges(pieces) as required
Method:
Blend the marinade ingredients until smooth. Marinate the fish and cover with cling wrap and place in the fridge for at least an hour. Blend the yoghurt sauce ingredients until the garlic is well incorporated(mix). In a hot grill pan, drizzle oil, cook the fish until nice char marks on both sides. Once cooled, chop the fish up into bite-sized pieces. To serve, lay out the tortillas. Along the middle of each tortilla(tacos), place a few spinach(palk) leaves, then some fish. Top with yoghurt sauce, onions, dill(soya), then lemon juice.
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