When hunger strikes, whip up these tikka masala tacos for lunch.
Assembling them is a breeze, and their creamy spiciness is the perfect match for the Spier Signature Chenin Blanc.
Run out of fish? No problemo! The tikka marinade is incredibly versatile: you can use it with chicken or pork instead.
Leave the meat to marinate for a few hours, then simply transfer to a hot pan and stir until cooked.
If you like your food hotter than the Kalahari in December, then add some chili powder from the start. The yoghurt and dill mixture will add balance and cooling creaminess to your tacos.
Ingredients:
Makes 6 medium tacos
For the fish tikka:
1 teaspoon ground cumin
1 teaspoon ground fennel
2 teaspoons smoked paprika
2 teaspoons garam masala
½ teaspoon turmeric
¼ – ½ teaspoon chili powder (optional)
2 cloves garlic, finely grated
A knob of ginger, finely grated
Finely grated zest, juice of a lemon
½ cup plain yoghurt
Salt and pepper
600g firm white fish, cubed
15ml vegetable oil, for frying
For assembling the taco:
1 cup plain yoghurt
A generous handful fresh dill, finely chopped
6 medium size soft flour tortillas
About 2 cups sliced tomato
1 small red onion, finely sliced
A handful fresh coriander leaves, roughly chopped
Method:
- Prepare the fish tikka: Add the cumin, fennel, paprika, masala, turmeric, chili (optional), garlic, ginger, lemon zest and juice and yoghurt to a ceramic or plastic bowl; season with salt and pepper and mix well.
- Add the cubed fish and mix to coat all over. Cover and refrigerate for 1-3 hours to marinate.
- Heat a wide large pan over high heat, add the oil, and then add the fish with marinade to the pan. Stir while frying for about 5 minutes, until the fish is cooked and the marinade reduces to a thick coating. Remove from the heat and set aside.
- Mix the yoghurt and dill in a small mixing bowl.
- Assemble the tacos: Top each taco with a dollop of dill yoghurt, fish tikka, sliced tomato, red onion and fresh coriander.
- Serve at once
