Spiced Fish, Roti & Tzatziki

Fish roti recipe

This super speedy dish is perfect for a mid-week meal. Remember to cook your fish from room temperature (just like you would meat) for best results. A mix of butter and oil when frying will stop your fish from burning and you’ll get a nice golden brown finish. This recipe serves four, and a side of rice is a good idea.

Use: any fish that is good for pan-frying, Lemon Sole, Brill, Tarakihi and Gurnard would all work really well.

For the Tzatziki

  • 1 medium Cucumber
  • ½ Cup plain Greek Yoghurt
  • 3 sprigs of Mint, finely sliced
  • 1 Lemon, juice of
  • 1 clove of Garlic, minced
  • 1 Tbsp Olive Oil
  • ¼ tsp Flaky Sea Salt 

For the Fish

  • 1 tsp Flaky Sea Salt
  • ¼ tsp Cayenne Pepper
  • ¼ tsp Garam Masala
  • Freshly Ground Black Pepper
  • 1 tsp Turmeric
  • 3-4 fillets of fish, trimmed, cut into large chunks
  • Oil and Butter for frying
  • 4 pieces Roti Bread (available from most Asian grocers)
  • Coriander
  • Grate your cucumber (I used the food processor) and drain by putting in a clean tea towel and squeezing over the sink until the moisture is removed.
  • Add to a bowl with the rest of the tzatziki ingredients and mix through. Adjust seasoning and lemon juice to taste. Set aside in the fridge.
  • Mix all of your spices and salt & pepper for the fish together in a bowl.
  • Toss the fish chunks gently in the spices.
  • Heat a saucepan to a medium-high heat.
  • Cook the roti first and set aside to keep warm, or cook at the same time as the fish in a separate pan. Roti should be cooked as per the packet instructions.
  • Add some oil and butter to the pan and lightly fry the fish. It won’t take long, a minute or two each side depending on the thickness of the fish.
  • Then layer up your plates; roti, tzatziki , fish, lemon juice and top with coriander. Rice on the side if you need it. Enjoy!