Spicy Masala Fish Kathi Wrap with Chapati

For the Masala Fish:

  • 2 fillets of white fish (cod / hake)
  • 1 tbsp sunflower oil
  • 1 tbsp lemon juice
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp yogurt
  • 1 tbsp chopped coriander leaves

For the Salad:

  • ½ cup thinly sliced onions
  • ½ cup shredded cabbage
  • 1 tbsp chopped mint leaves
Mint Yogurt Chutney:
  • ½ cup yogurt
  • 1 tbsp mint leaves
  • 1 tbsp coriander leaves
  • 1 green chili (optional)
  • ½ tsp cumin powder
  • ½ tsp salt
  • ½ tsp chaat masala
  • 1 tsp lemon juice

Instructions:

Step 1: Marinate & Cook the Fish

  1. In a bowl, mix garlic paste, ginger paste, lemon juice, turmeric, red chili powder, cumin, coriander, garam masala, salt, black pepper, and yogurt.
  2. Coat the fish fillets with the marinade and let them rest for 10 minutes.
  3. Heat mustard oil in a pan. Cook the fish for 3-4 minutes per side until golden brown and flaky. Set aside.

Step 2: Make the Chapati

  1. Mix whole wheat flour, salt, oil, and water to form a soft dough. Let it rest for 10 minutes.
  2. Roll out thin chapatis and cook them on a hot tawa (griddle) for 1-2 minutes per side until golden brown.

Step 3: Make the Mint Yogurt Chutney

  1. Blend yogurt, mint, coriander, green chili, cumin, salt, chaat masala, and lemon juice to form a smooth chutney.

Step 4: Assemble the Wrap

  1. Spread mint yogurt chutney over the chapati.
  2. Add shredded red cabbage and onions.
  3. Place the cooked fish on top and sprinkle with fresh coriander leaves.
  4. Roll the chapati into a wrap and secure with foil or a toothpick.

Serving Suggestion:

  • Serve warm with extra mint yogurt chutney and a side of pickled onions or mango pickle for an extra kick!
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