Tandoori Fish Tostadas

Crisp tostadas topped with tandoori-spiced fish, yoghurt slaw and lime.

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Indian tandoori spices work naturally with flaky fish, while a tostada base supplies contrasting crunch.

Ingredients

• 600 g firm white fish
• 120 g plain yoghurt
• 1.5 tbsp tandoori masala
• 1 tbsp lemon juice
• 8 corn tostadas
• 200 g cabbage, shredded
• 1 carrot, grated
• 100 g yoghurt for sauce
• 1 lime
• 2 tbsp coriander, chopped
• 1 tbsp oil
• salt

Step-by-step method

1. Mix 120 g yoghurt, tandoori masala, lemon juice and a pinch of salt in a bowl.
2. Coat the fish in the marinade and refrigerate for 20–30 minutes while preparing the toppings.
3. Toss cabbage and carrot with the juice of half the lime and a small pinch of salt.
4. Heat a lightly oiled skillet over medium-high heat, lift the fish from excess marinade and cook for 3–4 minutes per side depending on thickness.
5. Check the fish is opaque and flakes easily, then break it into large pieces rather than tiny flakes.
6. Spread each tostada with a little plain yoghurt, then add slaw and pieces of tandoori fish.
7. Finish with coriander and the remaining lime and serve immediately so the tostadas stay crisp.