Tandoori Fish Wrap

Ingredients list for Tandoori Fish Wrap

• 300 grams Boneless rawas fish fillets , cut into 1 inch pieces
• 4 Whole wheat tortillas
• 1 cup Hung yogurt
• to taste Salt
• 1/2 teaspoon Chaat amsala
• 1 teaspoon Garam masala powder
• 1/2 teaspoon Dried fenugreek leaves (kasuri methi) , roasted and powdered
• 1 1/2 teaspoons Red chilli powder
• 1 teaspoon Ginger-garlic paste
• 1 tablespoon Lemon juice
• 1 tablespoon Mustard oil
• 1/2 teaspoon Turmeric powder
• for drizzling Oil
• for basting Butter
• for drizzling Mint mayo
• as required Iceberg lettuce leaves
• 1/2 medium Carrot , peeled and cut into thin strips, soaked in cold
• 1/2 medium Cucumber , peeled and cut into thin strips, soaked in cold

Method

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