Tandoori Fish Wrap

Ingredients

• 300 gms rawas fish fillets, cut into 1 inch pieces
• 4 medium whole wheat tortillas
• 1 cup hung yogurt
• Salt to taste
• ½ teaspoon chaat masala
• 1 teaspoon garam masala powder
• ½ teaspoon roasted and powdered dried fenugreek leaves (kasuri methi)
• 1½ teaspoons red chilli powder
• 1 teaspoon ginger garlic paste
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil
• ½ teaspoon turmeric powder
• Oil to drizzle
• Butter for basting
• Mint mayo to drizzle
• Iceberg lettuce leaves as required
• ½ medium carrot, peeled and cut into thin strips, soaked in cold water
• ½ medium cucumber, cut into thin strips, soaked in cold water

Method

1. To make the marinade, take yogurt, salt, chaat masala, garam masala powder, kasuri methi, red chilli powder, ginger garlic paste, ½ tablespoon lemon juice and mustard oil in a bowl and mix well. 
2. Take fish fillets in another bowl. Add salt, turmeric powder, remaining lemon juice and mix well.
3. Add the fish to marinate and coat well. Cover and set aside to marinate in refrigerator for 1 hour.
4. Heat a non-stick grill pan. Insert 3 fish pieces on each skewer, keeping a little gap between each piece.
5. Drizzle oil on the grill pan, and place the fish skewers on it and cook, rotating the skewers, on medium heat till golden brown grill marks appear on both sides. Occasionally baste fish fillets with butter.
6. Spread mint mayo sauce on each tortilla.  Tear and place lettuce leaves, carrot and cucumber over them.
7. Place grilled fish pieces in center.  Roll the tortillas. Place each roll on a paper and roll tightly covering only the bottom of the rolls and tie with a thread. 
8. Serve hot.