Ingredients

• 250g skinless and boneless fresh white fish (we used cod)
• 2 tbsp tikka masala paste
• 4 tbsp Greek-style natural yogurt
• 2 small naan bread or chapatis
• knob of garlic butter
• ½ small red onion , thinly sliced
• handful coriander leaves
• ½ lemon , cut into wedges

Nutrition Per Serving

Cooking Instructions

• STEP 1

  Heat the grill to the highest setting. Cut the fish into 5cm chunks. Mix together the tikka paste, 2 tbsp yogurt and seasoning. Add the fish and toss to coat, then set aside for 5 mins.

• STEP 2

  Place the fish on a wire rack over a roasting tin. Grill for 3-4 mins each side, depending on thickness, until cooked through and starting to char a little.

• STEP 3

  Sprinkle the naan with a little water and grill for 2 mins. Spread the warm naans with garlic butter, top with the fish and drizzle with the remaining yogurt. Scatter over the onion and coriander, and serve with lemon wedges.