smoked tandoori fish
smoked tandoori flatbreads.JPG


Smokey tandoori fish with tomato salsa and homemade flatbreads.

INGREDIENTS (serves 4) 
For the fish: 
800g British smoked cod lion
4 tbsp. natural yoghurt
4 cm cubed piece of ginger
4 garlic cloves
8 heaped tsp. Steenberg’s Tandoori Masala
1 tbsp. rapeseed oil
8 bamboo skewers

For the salsa and topping:
3 large tomatoes
½ a cucumber
A small bunch of fresh coriander
1 tbsp. olive oil
4 tbsp. natural yoghurt

For the flatbreads:
270g natural yoghurt
300g self raising flour
1 tsp. baking powder

The marinade for the fish is super simple. Finely chop the ginger and garlic and pop in a large mixing bowl. Add the Tandoori Masala mix and 4 tbsp. natural yoghurt and mix well until it turns a pale orange colour. Chop up the fish into rough chunks (about 3cm cubed), add to the bowl and coat with the yoghurty marinade until everything is combined. Cover and pop in the fridge for at least 3 hours. 

Whilst the fish is marinating you can make the topping. Chop the tomatoes and cucumber into tiny cubes and add to a bowl. Drizzle with olive oil, add plenty of salt and pepper and top with finely chopped fresh coriander. Set aside in the fridge. 

Once the fish has marinated for a few hours, push the chunks onto the bamboo skewers, making sure to leave no marinade behind. Cover each skewer with a small bit of tin foil to prevent them from burning in the oven. Take a deep baking tray and balance the skewers width ways across the pan so that the fish hangs without touching the bottom of the tray. This is key to tandoori cooking – you don’t want it to touch anything! Cook at 200 degrees for 20 minutes – that’s all it needs for the fish to be juicy, succulent and just cooked through. 

Whilst the fish is in the oven it’s time to make the flatbreads. Don’t panic at the word bread, this recipe is super straightforward. Add all the flatbread ingredients to a large mixing bowl and combine until a it forms a soft light dough. Knead the dough in the bowl for two minutes just to make sure the dough has no lumps. Roll into a neat ball using your hands then split the dough into 8 roughly similar sized bits using a knife. Roll each bit into a little ball.

Take each ball of dough and roll on a floured surface with a rolling pin until it forms a neat rough circle about 2mm thick. Try to go as thin as you can without tearing the dough. Take a heavy bottomed pan and put it on a high heat on the hub for a few minutes without any oil. Once the pan is very hot, place the flatbreads 2 at a time into the pan. After a couple of minutes they will slowly forms bubbles and blacken slightly in places. Turn them over and cook for a further 3 or 4 minutes on the other side. You’ll know they’re done as they will have a few blackened bits but wont be totally charred. 

Once the fish is done it’s time to assemble the flatbreads. Push the cod off the skewers onto the flatbreads and top each one with more yoghurt and the cucumber & tomato salsa.