Skip to content
Tandoori-spiced fish with Keralan cabbage recipe

Tandoori-spiced fish with Keralan cabbage recipe

2 ratings

Humming with mustard seeds and fragrant thanks to a handful of desiccated coconut, this Indian-inspired recipe for Tandoori-spiced fish with Keralan cabbage is a quick and vibrant way to spice up your mealtimes. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook, 20 mins to cool
  • 293 calories / serving

Ingredients

  • 150g low-fat natural yogurt
  • 1 tsp mild tandoori curry powder
  • 4 white fish fillets (about 140g each)

For the spice paste

  • 1 tsp cumin seeds
  • 6 cardamom pods, seeds only
  • 1 tsp mustard seeds
  • 50g desiccated coconut
  • 1 tbsp vegetable oil
  • 1 white cabbage (about 700g), core discarded, finely sliced
  • 1 carrot (about 100g), grated
  • 4 shallots, peeled and finely sliced

For the dressing

  • 1 red chilli, finely sliced
  • 2 lemons, 1 juiced, 1 cut into wedges
  • 15g fresh coriander, leaves only, chopped
If you don't have yogurt, try using cream instead

Each serving contains

  • Energy

    1225kj
    293kcal
    15%
  • Fat

    13g 19%
  • Saturates

    8g 39%
  • Sugars

    15g 16%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 14.8g Protein 30.7g Fibre 6.6g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. In a small bowl, mix 50g yogurt with the curry powder. Line a baking tray with nonstick baking paper and arrange the fish. Spoon over the spiced yogurt and bake for 12-15 mins until cooked through.
  2. Meanwhile, crush the cumin seeds, cardamom seeds and half the mustard seeds together with a pestle and mortar. Add the desiccated coconut and crush to a rough paste.
  3. Heat the oil in a frying pan over a medium heat. Cook the uncrushed mustard seeds for 30 secs, then add the crushed spice paste. Cook for 1 min, then add the cabbage, carrot, shallots and chilli. Stir fry for 3-4 mins; transfer to a bowl and set aside to cool for 15-20 mins. Stir through the remaining yogurt, the lemon juice and coriander leaves. Serve with the fish and a wedge of lemon.
See more Indian recipes.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus