2 tbsp chopped coriander (and a few extra leaves for garnishing)
½ small red onion, thinly sliced
2 tbsp white vinegar
1 tsp sugar
2 soft flatbreads or naan, warmed
1 cup baby spinach leaves
½ cucumber, peeled into ribbons
Salt and pepper
Fresh green chilli, finely sliced (optional, for heat)
Instructions:
Cut the fish into large bite-sized pieces. In a shallow bowl, combine the tandoori paste and the juice of half a lemon. Add the fish and gently toss to coat. Set aside to marinate while you prepare the other elements (10-15 minutes).
In a small bowl, mix the sliced red onion with vinegar, sugar and a pinch of salt. Toss well and set aside - the onion will soften and brighten in colour while it pickles
In another small bowl, combine the yoghurt with chopped mint, coriander, the juice of the remaining lemon half and a pinch of salt. Stir until smooth and set aside.
In another small bowl, combine the yoghurt with chopped mint, coriander, the juice of the remaining lemon half and a pinch of salt. Stir until smooth and set aside.
Spread a generous spoonful of herbed yoghurt over each warm flatbread. Layer with spinach leaves, cucumber ribbons and a spoonful of pickled onions. Top with hot tandoori fish, then finish with extra mint leaves and sliced green chilli (if using).
