Masala Fish Tacos With Cucumber Pepper Raita Recipes
COOL CUCUMBER RAITA
Provided by Tyler Florence
Categories condiment
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil.
RAITA
This minty sauce with a creamy yogurt base is a classic Indian side - this version has garam masala and ginger for a warming kick
Provided by Mark Sargeant
Categories Condiment, Side dish
Time 10m
Number Of Ingredients 8
Steps:
- Mix all the ingredients and season. Serve sprinkled with extra garam masala.
Nutrition Facts : Calories 45 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
MASALA FISH TACOS WITH CUCUMBER PEPPER RAITA
Steps:
- Grate zest from lemon and squeeze all juice from it. In a bowl mix zest, lemon juice and all other ingredients. Refrigerate 2-3 hours. Meanwhile prepare raita. Mix sliced cucumbers with salt in colander. Let stand 30 minutes. Using paper towels, squeeze out as much liquid as possible. Grate zest from lemon and extract 2 tablespoon lemon juice. Mix cucumber, lemon zest, juice and all other ingredients in bowl. Adjust salt to taste. Refrigerate. Oil grill and preheat grill to hot. Thread fish on 12 long metal or bamboo skewers. Spray fish cubes with nonstick spray. Grill about 4-5 minutes per side or until fish flakes easily and outside is nicely browned. Warm chapati by placing them on outside of grill. Serve fish with chapati and raita. Let each diner push fish cubes from skewer, place a few on chapati, top with some cucumber raita, fold over in half and eat.
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