Tandoori fish with rice salad
7
Points®
Total Time
1 hr 40 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Swapping chicken for fish in a tandoori recipe will be a pleasant surprise. Frying will give a crispy shell while the inside will be flakey and melt in your mouth. The hint of mint in the salad adds a fantastic burst of flavour to each bite!
Ingredients
Greek yoghurt, plain, low-fat, no added sugar
½ cup(s), (120g)
Tandoori paste
1 tbs
Ling, raw
520 g, (4 x 100g)
Basmati rice
⅔ cup(s)
Tomato(es)
2 medium, chopped
Lebanese cucumber
1 medium, deseeded, chopped
Red capsicum
1 medium, chopped
Fresh mint
2 tbs, chopped
Oil spray
1 x 3 second spray(s)
Olive oil
1 tbs